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Brown Butter Risotto with Quorn Sausages


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Creamy wild mushroom, kale and edamame bean risotto finished off with crisp Quorn Vegan Pepper and Herb Sausages and a nutty brown butter.

667 kJPer serving
Serves 4
60 mins
DifficultyA Little Effort


  • 300g Quorn Vegan Pepper & Herb Sausages
  • 1 Tbsp (15ml) olive oil + extra
  • ½ (90g) large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 295g arborio rice
  • 125ml white wine
  • 1.25L vegetable stock, warm
  • 50g kale, shredded
  • 50g edamame beans, blanched
  • 270g exotic mushrooms, sliced
  • 56g butter
  • Salt and pepper
  • 100g soft goats cheese
  • Handful basil leaves