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Baked Risotto with Veggie Sausage

- 1 cup (240 ml) tomato juice
- 3/4 cup (180 ml) vegetable broth
- 4 tbsp (60 ml) olive oil
- 1/2 cup (120 ml) arborio rice
- 1 onion, chopped
- 2 Yves Sweet Italian Veggie Sausages, sliced
- 1/2 roasted red pepper, chopped
- 5 large green stuffed olives, sliced
- 1 cup (240 ml)Panka bread crumbs
- 2 tbsp (30 ml) fresh parsley, chopped
- 3 tbsp (45 ml) margarine, melted
- 1/2 tsp (3 ml) dry thyme
- 1/4 tsp (2 ml) salt
- 1/4 tsp (2 ml) pepper

Combine the vegetable broth and tomato juice and heat in the microwave or on the stove top. Place 2 tbsp (30 ml) of the olive oil in a sauce pan, add the arborio rice and mix well. Add the hot vegetable broth/tomato juice combination a 1/2 cup (120 ml) at a time, stirring frequently until the liquid is absorbed, then add the next 1/2 cup. This process will take about 25 minutes

Meanwhile, in the remaining olive oil, sauté the onion and the veggie sausages.

Combine the rice with the onion, roasted red pepper and olive slices and mix well. Place in a baking dish and arrange the veggie sausage slices on top.

Combine the bread crumbs, parsley, margarine, dry thyme, salt and pepper, mix well and spread on top of the casserole.

Place under the broiler for a few minutes until the bread crumb mixtures starts to brown and become crispy.

Serves 2.