Serves 2


  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 onion, finely diced
  • 100g smoked bacon, sliced
  • 50g dairy free cheese, cubed
  • 150g risotto rice
  • 750ml vegetable stock
  • 1 teaspoon basil
  • 1 teaspoon chives
  • salt and pepper for seasoning


  1. Put the olive oil and garlic in a large pan and sauce over a medium heat for 1 minute
  2. Add the bacon and onion and cook for 5 minutes
  3. Stir in the risotto rice
  4. Add the vegetable stock one ladle at a time stirring until the liquid is fully absorbed
  5. Taste the rice to make sure it is properly cooked, add more liquid if required
  6. Season with salt and pepper and add the basil
  7. Stir in the dairy free cheese
  8. Sprinkle on some chives

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