Vegan Sausage and Squash Risotto

This makes a delicious fall meal. It is light yet filling and is quick and easy to make.

Serving Size: 4

Ingredients

• 1 package 8 ounce vegan sausage wursts or hot dogs
• 1 medium small uchi kuri (red kuri) squash or butternut squash, de-seeded and cut in small cubes
• 1 tablespoon cooking oil
• 1 onion, chopped
• 2 cloves garlic
• 1 cup risotto rice
• 2-3 cups water
• ½ cup white wine (optional but nice)
• 1 tablespoon vegetable bouillon powder
• 1 splash liquid smoke
• 8 sprigs fresh thyme, leaves stripped
• ½ teaspoon turmeric
• chives as garnish

Directions

1. De-seed and cut the squash in bite-sized pieces.
2. Place in a steamer and steam until soft.
3. Cut the vegan sausage into bite sized slices.
4. Chop the onion and mince the garlic
5. Strip the leaves from the thyme sprigs.
6. While the squash is steaming, heat the oil in a large frying pan.
7. Add the sliced sausage pieces and lightly brown.
8. Remove the sausages from the oil and hold aside in a bowl for later.
9. Add the onion to the oil and sauté until glassy.
10. Add the rice and stir to evenly coat the rice with oil.
11. Add the white wine.
12. When the wine has been absorbed add 1 cup of water and the vegetable bouillon powder.
13. Add the turmeric and garlic pieces and cook the rice.
14. As the liquid becomes absorbed, add another cup and continue cooking.
15. Add the thyme and a splash of liquid smoke.
16. Remove the cooked squash from the steamer.
17. Take 1/3 of the amount and puree.
18. When the rice has become soft, add the pureed squash and stir well to mix it into the rice.
19. Shortly before serving add the sausage pieces and the squash pieces and mix into the risotto mixture.
20. Season to taste with salt and pepper if needed.
21. We garnished the meal with a few chives.