Cajun Risotto

Soy chorizo brings the flavors of andouille, while okra adds a touch of the South to this hybrid of risotto and jambalaya.

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  • 1 6-oz. soy chorizo sausage,casing removed
  • 1 Tbs. olive oil
  • 5 green onions, chopped (1 cup)
  • 2 celery stalks, halved lengthwise, thinly sliced (1/2 cup), plus celery leaves for garnish
  • 1 4-inch fresh rosemary sprig
  • 3/4 cup arborio rice
  • 1/3 cup dry white vermouth
  • 1 3/4 cups low-sodium vegetable broth
  • 1 Tbs. dried chopped onion
  • 1 2/3 cups frozen sliced okra, thawed
  • 1/2 cup drained, diced canned tomatoes


1 Coat medium skillet with cooking spray. Add soy chorizo; coat again with cooking spray. Cook over medium heat 5 minutes, or browned and in separate bits, mashing with fork. Transfer to bowl.

2 Add oil to skillet, then ½ cup green onions, celery, and rosemary; sauté over medium-high heat 2 minutes. Add rice; stir 1 minute. Add vermouth; stir 1 minute, or until absorbed. Add broth, dried onion, and 1 1⁄4 cups water. Bring to boil over high heat. Reduce heat to medium-low, and simmer 15 minutes, or until rice is tender.

3 Stir in okra, tomatoes, soy chorizo, and remaining ½ cup green onions. Season with salt and pepper, if desired. Serve garnished with celery leaves.

Nutrition Information

  • Serving Size 1 cup
  • Calories 300
  • Carbohydrate Content 42 g
  • Cholesterol Content 0 mg
  • Fat Content 11 g
  • Fiber Content 7 g
  • Protein Content 10 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 504 mg
  • Sugar Content 7 g