[Plant-Based] NZ Plant-Based Sausage & Mushroom Risotto

• Return frying pan to medium-high heat with 1/2 the plant-based butter and a drizzle of olive oil. Cook mushrooms, stirring, until tender, 4-6 minutes. Transfer to a large baking dish and season. • Return frying pan to medium high heat with a drizzle of olive oil. Add leek and celery, and cook until tender, 3-5 minutes. • Add garlic, herb & mushroom seasoning and garlic & herb seasoning, and cook until fragrant, 1-2 minutes. • Add arborio rice, vegetable stock powder and the water, and bring to the boil. Transfer to baking dish and stir to combine.

• Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

• Meanwhile, thinly slice plant-based herby sausages (see ingredients). • When the risotto has 10 minutes remaining, wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook sausage, tossing, until golden, 5-8 minutes.

• To the pine nuts, add rocket leaves, a drizzle of balsamic vinegar and olive oil, and toss to combine. Season to taste. • Remove risotto from oven and stir through sausages, baby spinach leaves and remaining plant-based butter. Stir through a splash of water to loosen risotto if needed. Season to taste.