Dairy-Free & Egg-Free Sausage and Kale Risotto

Ingredients

• 1 1/2 cups Arborio Rice
• 1 lb Italian Sausage (removed from casing)
• 4 cups Kale (chopped)
• 6 cups Vegetable Broth
• 1/2 Onion (chopped)
• 3 Garlic Cloves (minced)
• 1/4 cup Nutritional Yeast
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Heat olive oil in a large pot or Dutch oven over medium heat. Add sausage and cook, breaking it up with a spoon, until browned.
2. 2Add onion and garlic to the pot and cook until softened, about 5 minutes.
3. 3Add Arborio rice to the pot and cook, stirring constantly, for 1 minute.
4. 4Add 1 cup of vegetable broth to the pot and stir until the liquid is absorbed. Continue adding broth, 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more, until the rice is creamy and al dente, about 20-25 minutes.
5. 5Stir in kale and nutritional yeast. Cook until the kale is wilted, about 3-5 minutes.
6. 6Season with salt and pepper to taste. Serve immediately.

Substitutions

Related Guides