Oven-Baked Lemon and Veggie 'Nduja Risotto
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Oven-Baked Lemon and Veggie 'Nduja Risotto

Oven-Baked Lemon and Veggie 'Nduja Risotto

with Roasted Pepper and Cheese

Our Oven-Baked Lemon and Veggie 'Nduja Risotto is a delicious veggie option that makes it easy to eat more veg in your diet and try something new! SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass

Vegan 'Nduja has all the spicy, rich flavours of the popular Italian paste - but it's completely meat-free! Featuring a hot, umami blend of Calabrian chillies and peppers, it has a strong, sweet flavour while carrying 'Nduja's meaty undertones. This paste is perfect spread over flatbreads and swirled into pasta and risotto.

Climate Conscious
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time25 minutes


serving amount

1 unit(s)


1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

175 grams

Risotto Rice

20 grams

Vegetable Stock Paste

(Contains Celery)

1 unit(s)

Bell Pepper

(May contain Celery)

75 grams

Creme Fraiche

(Contains Milk)

½ sachet(s)

Vegan ‘Nduja

40 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

Not included in your delivery

550 milliliter(s)

Boiled Water for the Risotto


Nutritional information

Energy (kJ)2790 kJ
Energy (kcal)667 kcal
Fat24.8 g
of which saturates13.5 g
Carbohydrate93.6 g
of which sugars12.9 g
Protein18.8 g
Salt3.13 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Oven-Proof Pan
Baking Tray


Do the Prep

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Cut the lemon into wedges. Halve, peel and chop the red onion into small pieces.

Peel and grate the garlic (or use a garlic press).

Start your Risotto

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the onion and cook until softened, 4-5 mins. Season with salt and pepper.

Add the risotto rice and garlic, then stir and cook until the edges of the rice are translucent, 1-2 mins.

Add a squeeze of lemon juice from a lemon wedge and allow to evaporate, 1-2 mins.

Ready, Steady, Bake

Stir in the vegetable stock paste and boiled water for the risotto (see pantry for amount) into the rice pan.

Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Roast the Pepper

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Pop the sliced pepper onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the top shelf of your oven until soft and slightly charred, 14-16 mins.

Finishing Touches

When ready, remove the risotto from the oven and stir in the creme fraiche and vegan 'Nduja (see ingredients for amount - add less if you'd prefer things milder).

Stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Add the roasted pepper and half the hard Italian style cheese. Mix until combined. TIP: Add a splash of water to loosen the risotto if needed. 

Taste and season with more salt, pepper and lemon juice if needed.

Serve Up

Share the risotto between your bowls. 

Sprinkle over the remaining cheese and crispy onions, then serve with any remaining lemon wedges for squeezing over.