Creamy Collagen Risotto

Lemon juice and zest add a fresh finish, while roasted chickpeas bring the crunch. You can use traditional risotto rice or pearl couscous, depending on what’s in your pantry.

Bright & Savoury Creamy Collagen Risotto

Ingredients

• 1 cup pearl couscous or risotto rice
• 2 cups milk of choice
• 1–2 tablespoons Tony Ferguson Pure Hydrolysed Collagen
• 1–2 tablespoons Tony Ferguson Nutritional Yeast Flakes
• 1–2 teaspoons lemon juice
• Salt and pepper to taste

To Serve:

• Lemon zest
• Olive oil
• Crispy roasted chickpeas
• Cracked black pepper
• Cheese (optional)
• Fresh herbs (like parsley or basil)

Directions

1. Add the couscous or rice to a saucepan with the milk, collagen, nutritional yeast, lemon juice, salt, and pepper.
2. Let the mixture simmer gently over low heat, stirring occasionally, until thickened and the couscous or rice is fully cooked.
3. Serve hot, topped with lemon zest, olive oil, crispy chickpeas, and extra cracked pepper. Add cheese and herbs if desired.

Quick Tip: Use vegetable stock instead of milk for a lighter, more savoury version. Make your chickpeas extra crispy by tossing them in oil and baking at 200°C for 25–30 minutes.

This Creamy Collagen Risotto is a beautifully simple bowl that works any time of year. Whether you’re craving something creamy, looking to use up pantry staples, or simply want a dish that feels a little fancy, this one ticks all the boxes.