Roasted Red Pepper and Sweet Chilli Risotto


Serves 4


1 large white onion

1 garlic clove

3 peppers (red, yellow and orange)

200 g Arborio Rice

1 tbsp apple cider vinegar

1 tbsp smoked paprika

1 tsp hot paprika

1 tbsp spicy tomato relish

1 tbsp of reduced salt boullion powder

1 tbsp nutritional yeast

2 tbsp of Nush Sweet Chilli Almond Spread


Preheat oven to 170 degrees.

Slice peppers, place on baking tray, drizzle with olive oil and sea salt and roast in oven for 20 minutes until soft and roasted, put in a bowl and add 1 tbsp of apple cider vinegar and leave to the side.

Add a drizzle of olive oil to a pan, and sauté onion slowly until soft on a medium heat, add the garlic and a splash of water to ensure it doesn’t burn,

Now, add the Arborio rice, paprika, smoked paprika and stir for two minutes.

In a jug, place 1 tbsp bouillion or stock with 800ml of boiling water, adding the tomato puree, tomato relish, nutritional yeast and stirring well to create a chilli stock.

Turn the heat down slightly, and begin adding the stock to the risotto rice one tbsp at a time, waiting for the liquid to be fully absorbed until adding the next one, stirring continuously until the liquid is gone (should take about 20 minutes).

Once all the liquid has been absorbed, stir in the Nush Sweet Chilli Almond Spread and the roasted peppers, saving a handful for garnish.

Top with roasted peppers and an extra sprinkle of nutritional yeast (optional). Enjoy!