Easy Peasy Risotto

Italian-inspired, creamy veggie risotto! We present you with three different methods to cook the risotto, depending on what equipment you have at home.

Serves 1 | Prep time: 5 mins | Cooking time: 20 mins


  • 1/2 tsp Massel salt-reduced stock powder
  • 1 1/4 cups boiling water
  • 1 cup pumpkin, cut into approx 1cm cubes (less than half an inch)
  • 1 cup chickpeas, cooked or canned
  • 1/2 cup frozen peas
  • 1/2 cup silverbeet, chopped
  • 1/2 cup Arborio rice
  • 1/4 can crushed tomatoes
  • 1 pinch mixed dried herbs

To serve

  • vegan Parmesan (to make your own, see recipe from day 5)
  • a sprinkle of sunflower seeds
  • fresh parsley, chopped (optional)


  1. Dissolve the stock powder in the boiled water.
  2. If using a microwave:
    • Place all the ingredients in a microwave rice cooker.
    • Microwave on high for about 10 minutes, then stir, put back in the microwave and cook for another 5-10 minutes until the rice is cooked.
  3. If you have an electric pressure cooker, like an Instant Pot:
    • Set your pressure cooker to the sauté mode. Add a teaspoon of olive oil (or use water if oil free) and sauté the pumpkin, peas, chickpeas and dried herbs for 1-2 minutes.
    • Add the arborio rice and the crushed tomatoes and mix well to coat the rice. Cook the rice for 1-2 minutes.
    • Then add the stock water and the silverbeet. Combine well, cancel sauté, then close the lid, and choose the risotto mode to cook.
  4. If using a stovetop:
    • In a saucepan, add a teaspoon of olive oil (or use water if oil free) and roast the arborio rice for about a minute.
    • Add 1/4 cup of the stock water, pumpkin and crushed tomatoes, mix well and cook for 3-4 minutes on medium heat, stirring frequently. Try to keep the risotto simmering but not boiling.
    • Add another 1/2 cup of the stock water plus the frozen peas and stir continuously for 4-6 minutes. Then add the remaining 1/2 a cup stock water and keep stirring until the rice is al dente.
    • Just before removing from the heat add in the silverbeet, chickpeas and herbs. Combine well then remove from heat.
  5. Prepare the risotto for serving by sprinkling with vegan parmesan, sunflower seeds and optional parsley.

Have you made this recipe?

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DinnerItalianGluten FreeSugar Free

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