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Recipe Details

Prep. time 5 minutes | Cooking time 20-25 minutes | Serves 4

Our crispy vegan risotto cakes are a delicious starter or snack that’s sure to liven up any meal, and a popular addition to our vegan recipe range.

 CRISPY RISOTTO CAKES printable download


  • 400g Vegan Smoked-style Chorizo
  • 320g Risotto rice
  • 2 medium white onions
  • 1 litre vegetable stock
  • 250ml white wine
  • Breadcrumbs for coating
Cooking Method


  • Finely dice onions and chop chorizo into 1cm cubes.
  • Make 1 litre of stock as per instruction on packet


  • In a heavy bottomed pan over a medium heat, sweat the onion in two tablespoons of olive oil until soft.
  • Add the rice and stir until transparent.
  • Add the wine and stir until evaporated.
  • Simmer for 16-18 minutes adding a ladleful of stock at a time, until each ladleful has evaporated.
    After 16 minutes, taste the rice, it should be tender, but still firm in the middle.
  • Remove from heat, stir in chorizo, season to taste and allow to cool.
  • When fully cool, mould the rice mixture in to eight cakes and dip each one into a tray of breadcrumbs so evenly coated.
  • Leave to set in fridge for 1-2 hours.
  • When ready to cook, heat a pan on low to medium heat with three tablespoons of vegetable oil pan fry the cakes for 4-5 minutes each side until golden brown. Serve with a crunchy salad and sliced tomatoes.

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