Vegan pea and pumpkin risotto

Ingredients 1 litre vegetable stock ½ cup white wine 1 onion, diced finely 350g  arborio (risotto) rice 400g butternut pumpkin, diced small 50g butter 1 cup frozen baby peas salt and freshly ground black pepper Piece of vegan cheese for grating Method 1. Heat the stock in a jug in the microwave so it’s quite […]

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Creamy blue cheese and mushroom risotto

I love a good risotto. In this one, the earthy mushroom flavour is a perfect foil for the tangy saltiness of the blue cheese. The addition of cream tempers the blue cheese down to make it milder and easier to enjoy. I served this alongside a beautiful marinated chicken schnitzel! I hope that you enjoy […]

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