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Oven baked vegan risotto

Serves: 6
Prep: 10
Cook: 30

    Try this healthy risotto if you want a vegan option that's full of taste and very easy to prepare. The cashew mixture has a parmesan cheese-like taste and savoury yeast adds a delicious flavour.


    • 2 cups Arborio rice
    • 425g can salt-reduced crushed tomatoes
    • 2 tablespoons extra virgin olive oil
    • 2 cobs corn, kernels removed
    • 1 litre salt-reduced vegetable stock,
    • 1/3 cup raw cashews
    • 1 1/2 tablespoons savoury yeast flakes
    • 1/4 teaspoon herbs of choice
    • 1 red capsicum, roasted & chopped
    • 2 cups baby spinach leaves


    1. Place rice, tomatoes, oil, and corn in a large oven proof dish with lid.
    2. Place stock in a saucepan. Bring to boil and then stir through rice mixture.
    3. Cover dish with lid and bake in a hot oven, 200°C, for 40 minutes.
    4. Place cashews, yeast flakes and herbs in a food processor and process until fine.
    5. Remove dish from oven and fold through cashew mixture, capsicum and baby spinach leaves.
    6. Serve immediately. Serves 6.


    • The combination of the cashews, nutritional yeast and herbs produces a mixture which is parmesan cheese like in flavour and texture.
    • Savoury yeast flakes are fortified with a range of B vitamins and an excellent substitute for cheese if a vegan recipe is desired.

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