Vegan Breakfast and Courgette Risotto

Cooking time 55 minutes | Easy

Vegan Breakfast and Courgette Risotto
Prep Time: 10mins - Cooking Time: 45mins - Serves: 4
Courgette and peas make for a wonderfully green risotto, Topped with our Vegfurter vegan Sausages. This is a yummy fresh and uplifting dish, perfect with a squeeze of lemon and a sprinkling of parsley.


  • 1 pack Heck! Vegan Breakfast
  • 1 tbsp Olive Oil
  • 1 Onion, finely chopped
  • 1 Courgette, halved lengthways and thinly sliced
  • 3 Garlic Cloves, crushed
  • ½ tsp Fennel Seeds, lightly crushed
  • 200g Risotto Rice
  • 800ml Vegetable Stock
  • 200g Frozen Peas
  • 1 Lemon, zested and juiced
  • Small Bunch flat-leaf parsley, finely chopped


  1. Heat the olive oil in a large, frying pan, add the onion and courgette, and fry for 10 minutes until softened, adding a splash of water if it starts to catch.
  2. Add the garlic and fennel seeds, and cook for 2 minutes, then add the rice and stir until every grain is lightly coated in oil.
  3. Place a frying pan on the hob with a drizzle of Olive oil on a medium to high heat. Add the Vegfurters to the pan and cook for 12-14mins, until golden on each side.
  4. Keep the vegetable stock in a pan over a very low heat to keep warm. Add a ladleful at a time to the risotto, only adding more once the last spoonful has been completely absorbed, stirring all the time.
  5. Once the rice is cooked but still has a little bite, add the frozen peas and cook for another few minutes until just cooked.
  6. Stir in the lemon zest and juice of 1/2 lemon, chop each Vegfurter into bite sized chunks and divide between shallow bowls and top with the parsley and a slice of lemon, 


Nutritional Information Per 100g Per Portion
Energy 411kJ/98kcal 1571kJ/373kcal
Fat 2.3g 8.9g
of which Saturates 0.4g 1.4g
Carbohydrate 14g 53g
of which Sugars 2.2g 8.6g
Protein 3.9g 15g
Salt 0.33g 1.2g