1 tbsp oil
1 onion, chopped
2 garlic cloves, finely chopped
300g risotto rice
11⁄4l vegetable stock
150g frozen peas
1 VBites gammon joint diced
2 tsp English mustard
100g Oatly creamy oat fraiche
100g vbites cheddar, grated, plus extra to serve (optional)
70g bag pea shoots (optional


• Heat the oil in a large flameproof casserole dish and cook the
onion for 5 mins over a medium heat to soften. Stir in the garlic
and the risotto rice, and cook for another 30 secs-1 min. Pour in
the stock and bring to the boil, then cover and cook for about 15
mins on a medium heat, stirring every so often. The rice should be
almost done.
• Add the frozen peas, cubed VBites gammon mustard and creay
oat fraiche to the pan, and cook for another few mins until the rice
is just right and the cheese if added is melted.
• Season and serve topped with a handful of the pea shoots and a
little extra Vbites cheese, if you like.