Super Seedy Ched Risotto

Super Seedy Ched Risotto

 Ingredients (serves 3):

  • 2 packs microwave white rice
  • 3/4 block Ched Spread
  • 1/2 cup water
  • 1/2 cup vegan white wine 
  • 2 large Portobello mushrooms
  • 1 large leek
  • 1 red onion
  • 50g butter
  • 1 tsp marmite 
  • 2 lemons – zest and juice
  • 3-4 garlic cloves, minced 
  • 1 tsp thyme 
  • Salt & pepper to season
  • 1 vegan stock cube
  • Spring onions & yoghurt to serve


Put a frying pan on medium heat and add ¾ butter to the pan. Once melted, add diced onion and minced garlic. Brown off onions for a few minutes, stirring continuously. Once soft and brown, add chopped mushrooms and leek. Keep cooking for a few minutes. 

Next, add your rice, stock cube, thyme, tsp of marmite with ½ cup of water and ½ cup wine. Stir well to combine everything together. Add lemon zest and juice and extra butter. Keep stirring and cooking on a medium heat. Once your rice is almost fully cooked and soft, add ¾ of your Ched Spread and stir in. Season and add extra wine, cheese or seasoning to taste.

Serve with yoghurt and chopped spring onions. 


Super Speedy Ched Risotto