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Serves:  3

Preparation time: 5 minutes

Cooking time: 45 – 60 minutes


  • 1 onion
  • 1 – 2 small peppers
  • 1/2 courgette
  • 1 – 2 cups of spinach
  • 1 cup of frozen peas
  • 1 clove of garlic
  • 250g Arborio rice
  • 1 tablespoon of sesame oil
  • 2 tablespoon of cooking oil
  • 100ml white wine
  • 2 vegetable stock cubes


  • Chop the onion and the peppers into small chunks. Slice the courgette and then cut the slices in half. Add these to a large frying pan with oil and cook until soft (coconut oil is best but any oil is fine)
  • Wash the Arborio rice and then add it to the vegetable mix
  • Finely chop the garlic and add this to the rice and vegetables. After this, add the sesame oil to add a nice depth of flavour
  • Add the white wine (be careful of this, as adding the wine can be volatile) and mix until the wine is absorbed by the rice
  • Crush the vegetable stock cubes into a large saucepan and fill to the top with boiling water. Mix until the stock cubes have dissolved
  • After the wine is absorbed, add a ladle of stock to the rice and stir until all the stock is absorbed. Adding all the stock will result in it not being absorbed by the rice – patience and a watchful eye is key, especially so it doesn’t stick to the pan
  • Add another ladle to the rice and mix again until the stock is fully incorporated. Repeat this until nearly all the stock is gone
  • Before adding the last ladle of stock, add the frozen peas and spinach and check to see if the rice is cooked. If it isn’t, add more boiling water to the stock and continue the previous step until the rice is cooked to your preference
  • Once the rice is cooked, turn off the heat and leave to cool. Add a few teaspoons of vegan butter on top and mix it into the rice. This will give the risotto a nice, ‘creamy’ texture. If you have some vegan cheese, grate some and put that in as well, it works excellently! Now, plate up and enjoy!

Veggie vegan risotto


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