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Chargrilled veg vegan risotto

Everyone can enjoy this vegan Italian dinner. By using a few shortcuts including frozen Mediterranean chargrilled vegetables, you can have a flavoursome, creamy risotto on the table in just 25 minutes.

Serves 4


1. Put 900ml water in a saucepan with 1 Vegetable Stock Pot. Bring to the boil, then keep on a very low simmer. Heat 1tbsp olive oil in a separate saucepan over a medium heat. Add 300g Carnaroli Risotto Rice and cook for 1 min, stirring.

2. Add 2 crushed Garlic cloves and cook for 1 min, stirring. Add 1 ladleful of the hot stock, stirring until fully absorbed by the rice. Repeat for 18-20 mins to use the rest of the stock, or until the rice is tender but still has some bite.

3. Stir in 350g frozen Mediterranean vegetables halfway through. Remove from the heat and stir in 25g Free From Coconut Oil Alternative To Italian Hard Cheese. Season to taste and divide between 4 shallow bowls. Garnish with extra cheese, if you like.

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