The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
1 vegetable stock cube (Celery)(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh sage
- 1 handful of fresh flat-leaf parsley
- 160g millet
-
1 tbsp nutritional yeast(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 2 shallot
- 1 large butternut squash
- 4 tsp pumpkin seeds
- 40g walnuts (Nuts)
- 1 tbsp apple cider vinegar
-
180g sizzling sweet & smoky rashers (Soya)(Tempeh 80% (Soya beans, water, tempeh culture (rice flour, inoculum)), water, rapeseed oil, spice mix (onion powder, paprika, tomato powder, smoked paprika, smoked salt, bay), non refined rice syrup, natural flavours, salt, cider vinegar, colour: red beetroot)
- 160g baby spinach
-
80g almond yoghurt (Nuts)(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 tsp smoked paprika
- 4 garlic clove
Allergens
Contains:
Celery, Nuts, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 115Kcal | 499Kcal |
| 482kJ | 2088kJ | |
| Fat | 4.6g | 20g |
| of which saturates | 0.7g | 2.9g |
| Carbohydrates | 14g | 63g |
| of which sugars | 1.9g | 8.4g |
| Protein | 4.2g | 18g |
| Salt | 0.38g | 1.6g |
| Fibre | 2.4g | 11g |
Vegan
Prep in 10
1/3 daily fibre
6 plants
Low sat fat
Smoky Garlic & Squash Millet Risotto
Millet, a good-for-you seed, makes a mean risotto. Pair it with smoked garlic, roasted British squash, almond yoghurt and fresh herbs. Top with walnuts, pumpkin seeds and smoky tempeh rashers for an extra layer of crunch.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Peel the squash and dice into 2cm chunks, discarding the seeds. Place on a lined baking tray and toss with 1 tsp oil and season to taste. Roast for 25-30 mins, until soft and golden.
- Meanwhile, finely dice the shallots. Finely chop or crush the garlic. Heat a medium pan with 1 tsp oil on medium heat. Add the shallots and cook for 5-7 mins, stirring occasionally, until softened. Add the garlic and paprika and cook for 2 mins. Season to taste.
- Dissolve the stock cube in a jug with 850ml boiling water. Add the millet to the shallot pan and cook for 2 mins, then pour in the vinegar. Cook for 30 seconds, then add the stock. Cook for 18-20 mins, until the millet is cooked through and most of the liquid has evaporated. Season to taste.
- Pick the sage from the stalks and roughly chop. Cut the tempeh rashers into 2cm strips. Heat a frying pan with 1 tsp oil on high heat. Add the sage, tempeh, pumpkin seeds and walnuts. Cook for 3-4 mins, stirring regularly, until golden and crispy.
- Meanwhile, roughly chop the parsley. Add the spinach, half the parsley, yoghurt and nutritional yeast to the millet risotto. Stir and cook for 1-2 mins, until the spinach has wilted. Season to taste.
- Serve the millet risotto topped with roasted squash, tempeh, walnuts and pumpkin seeds. Garnish with the remaining parsley.
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