Dairy-Free & Egg-Free Sausage and Kale Risotto

Instructions

1. 1Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (175°C). Add about 450 g of Italian sausage, removed from its casing, and cook, breaking it up into small pieces with a spoon, until it is browned all over, about 5-7 minutes. The sausage is ready when it is no longer pink.
2. 2Add the 1/2 chopped onion and 3 minced garlic cloves to the pot with the sausage. Cook, stirring frequently, until the onion is softened and looks translucent, about 5 minutes.
3. 3Add the 1 1/2 cups of Arborio rice to the pot. Stir the rice constantly for 1 minute until the edges of the grains look slightly transparent. This helps the rice cook evenly.
4. 4Pour 1 cup of the 6 cups of vegetable broth into the pot. Stir the rice constantly until the liquid is almost completely absorbed by the rice. Continue adding the vegetable broth, 1 cup at a time, stirring constantly and waiting until each addition is nearly absorbed before adding the next. This process should take about 20-25 minutes. The risotto is ready when the rice is creamy and tender but still has a slight bite in the center (al dente).
5. 5Stir in the 4 cups of chopped kale and the 1/4 cup of nutritional yeast. Continue to cook, stirring occasionally, until the kale has wilted down, about 3-5 minutes.
6. 6Season the risotto with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to combine. Serve the risotto immediately.

Substitutions

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