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Recipe Details

Serves 2 approx

Another fantastic use of our Spring Onion & Cracked Black Pepper Sheese, this vegan risotto recipe is smooth, creamy and delicious. It’s a healthy snack or main and one we’re confident you’ll enjoy.



Cooking Method

  • Heat the oil in a large pan then add the spring onions and garlic and cook on a medium heat for a few minutes.
  • Add the courgette and rice and continue to cook.
  • Stir in the stock and bring to the boil, then turn down and simmer for 10 minutes.
  • Add the peas and parsley and continue to cook for a further 10 minutes, stirring regularly until the water has been absorbed.
  • Turn off the heat but keep on the hob and stir in the Sheese, spinach leaves and black pepper to allow to melt in.
  • Divide between two plates – now enjoy straight away!

You will need

These Sheese Products

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