- Heat the olive oil in a large pot over medium heat. Add the onions and garlic and sauté, 1 minute. Add the rice and sauté, 2 minutes. Pour in the wine and cook until absorbed, 3-5 minutes. Ladle the warm stock in, 1 cup at a time, and cook until all the liquid has been absorbed before adding the next cup. Cook, stirring continuously, for 15-20 minutes until the rice is tender. Stir in the kale and edamame beans and cover the pot with a lid.
- Heat a splash of olive oil in a large pan over medium heat and fry the mushrooms, 2 minutes. Remove the mushrooms; add the Quorn Vegan Pepper and Herb Sausages and fry, 14 minutes. Cut the sausages into slanted slices.
- Cook the butter in a small saucepan over medium heat until dark brown and nutty, 1-2 minutes. Stir the butter into the warm risotto and season it to taste.
- Spoon the risotto into serving dishes and top it with the sausage slices. Crumble the goats cheese on top and add a few basil leaves.
Tips: Exotic mushrooms such as shiitake, shimeji and oyster mushrooms are perfect for this risotto recipe.
The wine can easily be replaced with additional vegetable stock, if preferred.