Ingredients

  • Vegetable stock 1ltr
  • Sweetcorn on the cob 4
  • Small brown onion 1
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp, plus extra to serve
  • Arborio rice 200g
  • Almond milk 500ml
  • Vegan cheese (or grated parmigiano cheese) 50g, plus extra for serving
  • SpinneysFOOD Sea Salt To taste
  • SpinneysFOOD Black Pepper To taste

Nutrition (Per serving)

  • Calories 724
  • Fat 41g
  • Saturates 28.3g
  • Protein 13.5g
  • Carbs 86.3g
  • Sugars 18.1g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Creamy almond milk and sweetcorn risotto

Italian 20 Mins Prep · 50 Mins Cook


  1. Pour the stock into a large pot placed over a high heat. Bring to a boil. Add the sweetcorn and boil until soft.
  2. Remove the corn and keep the stock gently simmering.
  3. Cut the kernels off the cob and place the cobs back into the stock.
  4. Finely chop the onion.
  5. Heat the olive oil in a heavy-based saucepan and sauté the onion until soft.
  6. Add the arborio and mix until the rice starts turning golden brown.
  7. Add a ladleful of the simmering stock to the saucepan and stir continuously until all the stock has been absorbed. Continue adding a ladleful of stock at a time while stirring until all the stock is finished then start adding the almond milk. After 40 minutes the rice should be al dente.
  8. Grate in the cheese and add the corn kernels. Season well.
  9. Serve the risotto with extra cheese shavings, black pepper and a drizzle of the olive oil.