Blue Cheese and Broccoli Risotto
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Blue Cheese and Broccoli Risotto

Blue Cheese and Broccoli Risotto

with Walnuts and Balsamic Glaze

Our Blue Cheese and Broccoli Risotto is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
•Climate Conscious
Allergens:
Celery
•Nuts
•Milk
•Egg
•Sulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

1

Onion

3

Garlic Clove

175

Risotto Rice

20

Vegetable Stock Paste

(Contains Celery)

2

Dried Rosemary

20

Walnuts

(Contains Nuts May contain Peanut, Sesame, Nuts)

80

Tenderstem Broccoli

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

40

Baby Spinach

30

Crumbled Blue Cheese

(Contains Milk)

12

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

500

Boiled Water for the Risotto

20

Butter

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Nutritional information

Energy (kcal)681 kcal
Energy (kJ)2850 kJ
Fat26.9 g
of which saturates12.6 g
Carbohydrate83.5 g
of which sugars10.3 g
Protein24.4 g
Salt3.12 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Kettle
•Large Oven-Proof Pan
•Oven dish
•Aluminum Foil
•Lid
•Pan

Instructions

Get Prepping
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Halve, peel and chop the onion into small pieces.

Peel and grate the garlic (or use a garlic press)

Fry the Flavours
2

Heat a drizzle of oil in a large ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking. 

Once hot, add the onion and stir-fry until softened, 4-5 mins.

Add the garlic and risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.

Bake your Risotto
3

Pour in the boiled water for the risotto (see pantry for amount), vegetable stock paste and dried rosemary.

Stir to combine, bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Roast the Broccoli
4

Meanwhile, roughly chop the walnuts. Halve any thick broccoli stems lengthways. 

When the risotto has 10 mins remaining, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. 

Remove the lid, add the garlic and cook for 1 min. Season with salt and pepper. Remove from the heat.

Finishing Touches
5

When the risotto is cooked, remove it from the oven and stir through the butter (see pantry for amount) and hard Italian style cheese. TIP: Add a splash of water to loosen the risotto if needed.

Stir the spinach into your risotto a handful at a time and allow to wilt until it's piping hot.

Garnish and Serve
6

Share the risotto between your bowls and top with the broccoli.

Crumble over the blue cheese and scatter over the walnuts, then drizzle with the balsamic glaze to finish.

Enjoy!