symplicity n’duja risotto.

serves 2 - 4


  • 300g symplicity n’duja
  • 2 tbsp olive oil
  • 1 x onion, finely chopped
  • 300g risotto rice
  • 1 x small glass vegan white wine (optional)
  • 800ml vegetable stock
  • 200g frozen peas
  • 1 x lemon, zested and juiced
  • 1 x small bunch flat-leaf parsley, finely chopped



  1. set the vegetable stock in a pan over a low heat to keep warm.
  2. heat the olive oil in a deep frying pan, add the onion and fry for 10 minutes until softened.
  3. add the garlic and cook for 2 minutes.
  4. add the risotto rice and stir until every grain is lightly coated in oil.
  5. pour in the wine, if using, and bubble away until reduced by half.
  6. add one ladleful of vegetable stock at a time to the risotto, only adding more once the last spoonful has been completely absorbed, stirring all the time.
  7. once the rice is cooked but still has a little bite, add the frozen peas and cook for another few minutes until just cooked.
  8. finally stir in the n’duja, lemon zest and juice, add seasoning to taste and serve topped with parsley.

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