1. Heat a skillet with olive oil over medium heat and sauté the onions, garlic and green thyme for 1 minute.
Add rinsed rice and cook for 1 minute, put it off with dry white wine and allow the alcohol to evaporate.
Gradually add water or stock, stirring constantly until the rice is boiled (approximately 20 minutes).
2. When the rice is cooked, add dried tomatoes, olives and saffron diluted in a bit of warm water.
3. Meanwhile, in a non-stick frying pan, cook the plant-based sausages 3-4 minutes each side, then transfer on a cutting board and slice them into rounds. Add the sausages in the risotto.
4. Season the risotto with salt and pepper to taste and add some more stock, if needed, boiling everything for 2 more minutes. The risotto must be creamy and rich at the same time.
5. Arrange the risotto on a flat plate and sprinkle finely-chopped parsley.
