Herb & Garlic Sausage Risotto

Risotto recipe



  • 1 pack Vegie Delights Herb & Garlic Sausages, sliced into 1cm pieces
  • 1 brown onion, peeled and diced
  • 3 gloves garlic, peeled and finely sliced
  • 3 tablespoons extra virgin olive oil
  • 1 ½ cups Arborio or risotto rice
  • 750ml vegetable stock
  • 200g button mushrooms, sliced
  • 1 cup frozen peas
  • 1 cup basil leaves, torn
  • Pinch of sea salt and black pepper


  1. Heat saucepan on medium, add 1 tablespoon olive oil and Vegie Delights Herb & Garlic Sausages and cook 5-8 minutes, or until lightly golden, and then remove from pan
  2. Cook onion and garlic by adding remaining 2 tablespoons olive oil to pan, followed by onion and garlic and cook for 5-6 minutes or until translucent
  3. Add risotto rice to pan and cook for 3-4 minutes, stirring occasionally.
  4. Add mushrooms and one cup of stock, stir, and allow stock to absorb.
  5. Continue adding stock 1 cup at a time, allowing liquid to absorb before adding the next cup.
  6. Stir Vegie Delights Herb & Garlic Sausages back into the pan, with the peas and basil leaves when rice is al dente and with a small amount of liquid remaining.
  7. Serve with a good pinch of sea salt and black pepper.