Recipe by: Simon Rimmer,  Head Chef and owner of Greens restaurant.

  •  650 ml hot vegetable stock
  •  450g Arborio rice
  • A splash of white wine
  • 2 onions, sliced 
  • 1 tbsp freshly picked thyme
  • Oil for frying
  • 75ml double cream      
  • Sea salt
  • 12 slices Vegetarian Black Pudding
  • 8 tomatoes cut in half
  • 300g of baby spinach
  • Shavings of Vegetarian cheese





  1. Risotto- Fry the onion until soft, then add rice, thyme and wine and stir well. When the husk of the rice begins to crack, add a good ladle full of stock. When all this has been absorbed, add more stock. Continue until the rice is cooked. Season, then stir in the cream and baby spinach.
  2. Place the tomatoes (cut side facing upwards) on a tray of sea salt, then roast on a low heat for three hours until they dry out.
  3. Fry the vegetarian black pudding in oil until crisp.
  4. Serve a good portion of the risotto, topped with 2 slices of tomato and three slices of vegetarian black pudding and the cheese shavings.