Potato Risotto

This is SO good! And really easy, yet again. It takes about 20 minutes to prepare the veg then you’re pretty much free to do other stuff while it cooks. I’d recommend serving something on the top for dinner like vegan sausages. These can be cooking in the oven while the potatoes are simmering.

Time from start to finish: 40 minutes

Serves 4 with some left over for the next day’s lunch.

The recipe originally came from ‘Vegan on the Go’ @jeromeeckeimier on Instagram

Equipment: deep non-stick frying pan, mini food chopper/food processor


  • 8 medium potatoes, cut into small cubes

  • 1 red pepper, small cubes

  • 2 shallots, finely chopped

  • 1 garlic clove

  • Handful capers, rinsed

  • Handful pitted black olives, sliced into rings if not already

  • Handful sun-dried tomatoes, chopped into small pieces

  • 4 tbsp white wine

  • 2 tsp balsamic vinegar

  • 400 ml veg stock

  • s & p

  • shake of basil

  • pinch of rosemary

  • shake of thyme

  • 1 tsp sugar

  • 4 tbsp chives, chopped


  1. Saute the potatoes, pepper, shallot and garlic in water over a medium heat.

  2. Add the capers, olives and tomatoes and cook briefly.

  3. Add the wine and vinegar and scrape the pan.

  4. Add the stock and simmer 18 minutes. Stir occasionally.

  5. Season with s & p, the herbs and sugar.

  6. Garnish with chives.

Cooking notes:

  • I missed out the oil/butter to fry in from the original and doubled the quantities


Potato Risotto

Finished dish served with Quorn vegan sausage pieces

Finished dish served with Quorn vegan sausage pieces