TV star and influencer Lucy Mecklenburgh has been talking about how she caters to a household of different dietary requirements as she is plant-based, her husband Ryan Thomas eats everything, and her children are both dairy-free, as part of her collaboration with Nurishh.

Lucy Mecklenburgh and Ryan Thomas

Lucy Mecklenburgh and Ryan Thomas

The partnership came about following Google trend research compiled by plant-based cheese brand Nurishh which shows that searches for plant-based recipes have jumped by 76% post Veganuary. 

Lucy any Ryan get creative in the kitchen and show you how to create the delicious risotto recipe in their step-by-step video. They also discuss how making different recipes each night is a challenge.

Talking in the video (below) Lucy says, “some nights I’d be thinking, what can we all eat, I wanted to create creamy risottos and pasta sauces” So, Lucy shows us how you can make it work with plant-based brand Nurishh to create her ‘creamy roasted vegetable risotto’ which re-united everyone at the dinner table.

Recipe Idea

Creamy Roasted Vegetable Risotto

Serves 4

  • 200g risotto rice
  • 1 white onion, diced
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 1 tsp dried mixed herbs
  • Fresh thyme
  • 200g butternut squash, cubed
  • 2 medium courgettes, cubed
  • 1 red pepper, sliced
  • 100g frozen peas
  • Juice of 1 Lemon
  • 2 vegetable stock cubes (dissolved in approx. 800ml-1L boiling water)
  • Pinch black pepper, to season
  • 2 tbsp Nurishh Garlic & Herb spread
  • 40g Nurishh Gran Vegiano

Method:

  1. Preheat the oven to 200 degrees.
  2. Place the butternut squash, courgette, and red pepper onto a large baking tray. Drizzle with oil and sprinkle over the dried herbs and fresh thyme. Roast for around 20-25 minutes, until cooked through.
  3. While the veg is cooking - Heat a little oil in a large frying pan, over a medium to high heat. Once hot, add in the onion. As the onion starts to soften, add in the garlic. Ensure the heat isn’t too high, to avoid burning the garlic.
  4. Add the risotto rice into the pan. Give it a quick stir then start gradually pouring in your vegetable stock, stirring as you add. Only add a little stock at a time, allowing the rice to absorb the stock before adding more - This should take approx. 20 mins.
  5. Once the rice is cooked, pour in the peas, roasted vegetables and a generous pinch of black pepper. Stir well and leave over the heat for a further 5 mins.
  6. Then take off the heat and stir through the lemon juice, Nurishh Plant Based Garlic & herb Spread and grated Nurishh Gran Vegiano. Then serve up & enjoy!

 

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