Name: Creamy Risotto with Mushrooms and Sausage
Prep time: 10 min
Cook time: 38 min
Total time: 48 min
Yield: 4
Cuisine: Italian
Ingredients: 20 g raw cashews; 30 ml water; 210 ml vegetable broth; 2.5 g avocado oil; 42.5 g chopped sausage; 56.25 g cremini mushrooms; 0.25 g salt; 18.75 g chopped yellow onions; 0.5 clove garlic; 50 g arborio rice; 0.25 g dried thyme; 0.25 g dried rosemary; 0.25 g black pepper

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Creamy Risotto with Mushrooms and Sausage

Creamy Risotto with Mushrooms and Sausage

A luxurious and creamy risotto made with earthy mushrooms and savory sausage, perfect for impressing dinner guests.

Source

Ingredients:

20
g
raw cashews
30
ml
water
210
ml
vegetable broth
2.5
g
avocado oil
42.5
g
chopped sausage
56.25
g
cremini mushrooms
0.25
g
salt
18.75
g
chopped yellow onions
0.5
clove
garlic
50
g
arborio rice
0.25
g
dried thyme
0.25
g
dried rosemary
0.25
g
black pepper

Preparation Time: 10 minutes

Cooking Time: 38 minutes

Instructions:

Make the cashew cream by blending raw cashews with 120 ml of water in a high-speed blender until smooth. Set aside.
Bring a small pot of vegetable broth to a low heat.
In a large skillet, heat 10 g of avocado oil over medium heat. Add the chopped sausage and brown for a few minutes. Remove and set aside.
Add the sliced mushrooms and a pinch of salt to the skillet. Sauté until browned, then push to one side.
Add the remaining oil, chopped onions, and minced garlic to the empty side of the skillet. Sauté until fragrant, then mix with the mushrooms.
Stir in the arborio rice, dried thyme, dried rosemary, and black pepper. Cook for about a minute.
Gradually add warm vegetable broth, one ladle at a time, stirring frequently until absorbed. This should take about 25 minutes.
Once the rice is al dente and all broth is absorbed, stir in the cashew cream and browned sausage. Cook for an additional minute.
Taste and adjust seasoning with salt and pepper. Serve immediately.

Nutrition	Per Serving 433 g	Per 100g
Energy	440.7 kcal	102 kcal
Protein	20.1 g	4.6 g
Fibre	2.4 g	0.6 g
Salt	1.5 g	0.3 g
Sugar	2.1 g	0.5 g
Carbohydrates	54.4 g	12.6 g
Fat	20.3 g	4.7 g

Environmental	Per Serving 433 g	Per 100g
CO2	1.3 kg	0.3 kg
Water	1.7 l	0.4 l

20
g
raw cashews
30
ml
water
210
ml
vegetable broth
2.5
g
avocado oil
42.5
g
chopped sausage
56.25
g
cremini mushrooms
0.25
g
salt
18.75
g
chopped yellow onions
0.5
clove
garlic
50
g
arborio rice
0.25
g
dried thyme
0.25
g
dried rosemary
0.25
g
black pepper

Make the cashew cream by blending raw cashews with 120 ml of water in a high-speed blender until smooth. Set aside.

Bring a small pot of vegetable broth to a low heat.

In a large skillet, heat 10 g of avocado oil over medium heat. Add the chopped sausage and brown for a few minutes. Remove and set aside.

Add the sliced mushrooms and a pinch of salt to the skillet. Sauté until browned, then push to one side.

Add the remaining oil, chopped onions, and minced garlic to the empty side of the skillet. Sauté until fragrant, then mix with the mushrooms.

Stir in the arborio rice, dried thyme, dried rosemary, and black pepper. Cook for about a minute.

Gradually add warm vegetable broth, one ladle at a time, stirring frequently until absorbed. This should take about 25 minutes.

Once the rice is al dente and all broth is absorbed, stir in the cashew cream and browned sausage. Cook for an additional minute.

Taste and adjust seasoning with salt and pepper. Serve immediately.