Super Seedy Ched Risotto

3 - 4


Hailing from Northern Italy where it remains a classic and staple dish, risotto is a warming and often wintery winner. Easily plant-based with the right cheese and oil instead of butter, there is no compromise on flavour - with rich, earthy mushrooms  and a generous glug of white wine - you can enjoy Italian home comforts at your dining table! 

Swap the packet rice for arborio and your dish will become extra indulgent - but you'll need a little extra time and patience too. Keep the costs down by using already cooked, leftover rice - and quickly transform it into a tasty midweek meal. Plant-based, and packed with taste. Always.


2 packs microwave white rice (you can make from scratch but we're saving time on this one!),

3/4 block Ched Spread (Spreadable Vegan Cheddar)

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

Super Seedy Ched Risotto


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.

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For this receipe you will need...

  • Ched Spread

    Insteadah Cheddah... Ched Spread... If you're looking for this cheese, I'm afraid we're no longer making it! Our much...

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