Warming Winter Risotto

0:45 m

This delicious, hearty and healthy vegan recipe is perfect for the cold weather or even winter snow! It's packed full of veggies so will light your body up like a fire, but it's also silky, sumptuous and a real crowd pleaser. It's a super simple plant-based recipe - so you'll have everyone impressed in no time at all. Trust us, this veggie dish is gorgeous. A great vegan risotto recipe to get your teeth into. Get involved!

Start cooking ➞




For the roasted veg

<item-todo-done>2 sprig of rosemary<item-todo-done><item-todo-done>2 sprig of thyme<item-todo-done><item-todo-done>1 small butternut squash - peeled and cut into 1 inch cubes<item-todo-done><item-todo-done>2 parsnips<item-todo-done><item-todo-done>2 carrots - peeled and cut into 1 inch cubes<item-todo-done><item-todo-done>1 red onion - peeled and cut into 1 inch cubes<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done> salt<item-todo-done><item-todo-done> pinch of pepper<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>

For the risotto

<item-todo-done>2 tbsp plant-based Flora<item-todo-done><item-todo-done>1 tbsp rosemary<item-todo-done><item-todo-done>1 tbsp balsamic vinegar<item-todo-done><item-todo-done>1 tbsp thyme - finely chopped<item-todo-done><item-todo-done>200g risotto rice<item-todo-done><item-todo-done>250ml white wine<item-todo-done><item-todo-done>500ml vegetable stock<item-todo-done><item-todo-done>1 white onion - finely chopped<item-todo-done><item-todo-done>4 garlic cloves - finely chopped<item-todo-done>

To serve

<item-todo-done> chives for garnish<item-todo-done>

Before you start

Preheat oven to 180°C | Baking Tray

Roast the veg

  • Put the Roasting Ingredients on a roasting tray and bake them for 30 minutes

Start the risotto

  • Warm the dairy free flora in a pan, add the onions and fry them until they're translucent
  • Add the garlic to the pan and stir it into the onions
  • Add the rosemary and thyme to the pan and stir them into the onions
  • Add the lemon juice and balsamic vinegar and stir them into the onions
  • Add the risotto rice to the onions and it in so it takes on the colour of the balsamic
  • Add the wine to the pan and stir it into the rice until most of the liquid has been absorbed by the rice
  • Add the stock to the risotto gradually and stir constantly until all most of the liquid has been absorbed by the rice


  • Once the roasted veg is done in the oven add them to the risotto and stir them in so they're well mixed

Time to serve

  • Serve with a side salad and garnish of chives

Cost per portion


CO2e per portion

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