An adaptation of the traditional Italian risotto with a subtle mint and parsley flavouring oil. Perfect for another meatless Monday and ideal for Italian food lovers. Creamy, rich and full of flavour with a subtle twist of herbs.


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Serves 4 people

For the risotto:

  • 2 tbsp olive oil
  • 2 medium onions, diced
  • 2 garlic cloves, diced
  • Ā½ tbsp of oregano or thyme
  • 250 g risotto
  • 850 ml low sodium vegetable broth or veg stock
  • 250 g of mushrooms, sliced
  • 2 small handfuls of frozen peas
  • 1 small handful of corn (optional)
  • 1 tbsp of lemon juice
  • 50 g vegan Parmesan (optional)
  • Spring onions, chopped
  • Sea salt & black pepper to taste

For the mint & parsley oil:

  • 150 ml of olive oil
  • 1 garlic clove, grated
  • Grated zest of 1 lemon
  • 30 grams of finely chopped parsley
  • 10 g of finely chopped mint leaves
  • Sea salt & black pepper to taste
  1. Start making the mint and parsley oil by mixing everything together in a bowl.
  2. Secondly, heat the olive oil in a pan over medium heat and sautƩ the onion for around 8 minutes, stirring occasionally.
  3. Add garlic and herbs to the pan and fry for 30 seconds. Add the mushrooms and cook for 3 minutes. Then add the risotto rice and stir to mix.
  4. Slowly pour the vegetable broth (mixed with water) and keep stirring. Stir for about 12 minutes or until the rice is cooked. Add the frozen peas and corn. Mix everything well and cook for around 3 minutes.
  5. Once all is cooked add the lemon juice, vegan Parmesan (if using), mint & parsley oil and gently fold. Adjust seasonings and serve each risotto plate with some parsley and chopped spring onions.