Oumph! Risotto

Oumph! Risotto

About this project

Oumph! Risotto


100 g Oumph! Kebab

2 grilled red peppers (make your own or buy ready made)

1 large yellow onion

1 tbsp cooking oil

2 peppers
(red or green)

2 dl Risotto rice

1 dl white wine

5 dl water

1 ½ vegan stock cube

4-6 green asparaguses spears

1 dl plant-based cream

1 dl grated plant-based cheese

1-2 tbsp finely chopped fresh parsley and chives


Defrost the Oumph! Bring 6 dl of water to the boil and add the stock cubes. Let the stock cube dissolve in the water and chop the onion and the grilled peppers. Add cooking oil to a deep frying pan and cook the onion and peppers with the rice for a couple of minutes. Add the white wine and approx. 1 dl of the stock. Lower the heat. Occasionally stir the rice and add the stock gradually. When the rice is creamy and a little firm, add the cream and bring to the boil. Remove from the heat and stir in the cheese as well as the herbs. Season with salt and black pepper. Fry the Oumph! Kebab in a pan with the asparaguses until crisp. The Oumph! Risotto is here!