Prep 15 min, Cook 30 min


Gently heat 2 tbsp olive oil in a large deep frying pan. Add the shallots and onion and fry for 3-4 mins until soft.

Add the garlic and fry for a further 2 mins and then add your herbs and mix together well. Add in your ground coriander, nutmeg, garlic granules and season with a generous helping of salt and pepper. Add a tablespoon of stock to mix the flavours together and simmer for 3-4 mins.

Melt your butter into the pan and stir in your mushrooms and grated courgette, cook for 3-4 mins on a medium heat until you can smell the mushroom flavours rise. Tip the risotto rice into a pan and stir around to pick up the flavour for 1 min.

Keeping the pan over a medium heat, pour in a quarter of the stock and simmer the rice, stirring often until the rice has absorbed most of the liquid. Repeat this with all of the stock until the rice starts to become soft and creamy.

Add in your nutritional yeast and hemp flour and mix well, and continue stirring until the rice is cooked. (If the rice is still under-cooked, keep adding stock or some water until it’s soft and cooked through.) Serve in bowls, drizzle over some hemp oil, and top with the hemp parmesan (see recipe) and fresh herbs.


Vegan or vegetarian main


300g arborio rice
2 shallots, sliced
1 brown onion, chopped
2 garlic cloves, crushed
2 tbsp extra virgin olive oil
2 knobs of butter (of your choice)
1/2 courgette, grated
250g mushrooms, chopped
4 sage leaves, chopped
4 thyme sprigs
4 rosemary sprigs
Handful flat leaf parsley, chopped
1 vegetable stock cube (made up with 1 litre boiling water)
4 tbsp nutritional yeast
2 tbsp hemp flour
1 tsp ground coriander
1/2 tsp nutmeg
1 tsp garlic granules
Salt and cracked black pepper
Hemp seed oil (to garnish)
Hemp parmesan


Hemp Seed Oil

Gluten-Free Hemp Flour