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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.
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