Serves 2

Adapted from this BBC recipe, we created a three cheese risotto using up whatever was left on the cheeseboard from the night before! It's an easy risotto recipe, with white wine and (vegan) cream, slow cooked onions, garlic and stock. Classic, familiar flavours that we crave on dark, chilly nights. 

If you're hosting friends and family this Christmas and have cheese leftover the next day, this is a great way to use it up without needing too much of any in particular. All mixed together, they create a creamy and indulgent sauce with an excellent hint of truffle that works ever so well with the mushrooms!

Make everything go a little further, by keep any left in the fridge (this could serve two as a dinner with enough for another meal) and then with the cold, cooked risotto - make arancini! Fairly simple, honestly tasty. 


2 tbsp Vegan butter

1 onion (diced)

5-6 small chestnut mushooms

300g risotto rice

200ml white wine

3 Cloves Garlic (minced)

200ml White Wine

1l veggie stock

2 tbsp Double cream

90g mixed cheese - we used leftover blue, shamembert & bree

No Truffle Truffle oil


Seasonal, leftover greens (if you have them!)



Melt a large tbsp of vegan butter in a large, shallow saucepan, add an onion (diced) and fry gently over a low heat for 8-10 mins or until soft.. If the onions look dry at any point, add a touch more butter to the pan. Add the finely diced mushrooms.

Stir the rice into the onions, turn the heat up slightly and cook for 3 mins, stirring until the rice is coated in butter, add 3 cloves of garlic (minced) and pour in 200ml of white wine. Stir for about 2 mins until the alcohol has evaporated.

Add a ladleful of pre-made stock to the rice and stir well until absorbed, then continue the process. The rice should be bubbling gently and each addition should be mostly absorbed before more stock is added. After 25-30 mins the rice should be tender but still with a little bite.

Once cooked, take the pan off the heat and leave to stand for a minute, then vigorously stir in another tbsp of butter, a glug of vegan cream and crumble in the mixed cheese. Add black pepper, truffle oil and any other seasoning to taste. If you have them, add some greens on top or swirl them in at the last minute - it's a great way to use them up and add some additional flavour (and vitamins!!). We sautéed a mix of kale and spinach, added a bit of salt and popped it on top!

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