Vegan Before Vegan Was Cool

Basil, Spinach and Cashew Nut Risotto

Serves 2


  • 1 teaspoon olive oil
  • 1 brown onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 large zucchini diced
  • 200g arborio rice
  • 2 1/2 cups vegetable stock
  • 125g Fifya Vegan Basil, Spinach & Cashew Nut Pesto
  • 3 cups of baby spinach
  • Salt & pepper
  • A few roughly chopped Cashew nuts and extra pesto to garnish



  • Heat the oil in a large pan and cook the onion and garlic on medium-high heat for a few minutes until starting to soften.
  • Add the diced zucchini and cook for a few minutes, then add the arborio rice, pesto and 1 cup of the stock. Bring to the boil then simmer, stirring regularly.
  • After about 10 minutes add another cup of the stock, then the rest of it until the liquid has been absorbed and the rice is tender.
  • Stir in the spinach to wilt and season with salt and pepper. Serve and garnish with extra pesto and chopped cashew nuts.