Vegan ‘Chicken’ Risotto

'Chicken' Risotto

We love risotto, it's really filling and comforting! The best thing is, you throw everything into one pan so hardly any washing up.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Keyword: risotto
Servings: 3 people


  • 1 litre vegan bouillon or stock
  • 300 g risotto rice
  • 80 g sweetcorn
  • 60 g onion
  • 40 g peas
  • 4 spears asparagus
  • 3 tbsp vegan cream cheese
  • 4 tbsp nutritional yeast
  • 1 tsp dijon mustard
  • 1 handful chicken-style faux meat (Linda Maccartney pulled chicken works well. You can leave this out if you're not a fan of faux meat!)
  • 1 tsp garlic puree
  • 1 pinch salt and cracked black pepper


  • Add the rice, sweetcorn, onion, asparagus, peas, and 'chicken', to a wide pan.
  • Add around 600ml of the bouillon to your pan and put on a moderate heat (it should be simmering constantly). Keep stirring so you don't get too much sticking!
  • The risotto will be absorbing your stock constantly. If it starts to get dry, add more of your bouillon in 100ml increments.
  • The rice should be softening, with the veggies mostly cooked through, after about 20 minutes. Add your mustard, nutritional yeast, garlic, and cream cheese, and mix in. Leave for another 5 minutes or so, and give it a taste test before serving.
  • Sprinkle with salt and pepper. Enjoy!
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