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Blue Cheese and Broccoli Risotto
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Blue Cheese and Broccoli Risotto

Blue Cheese and Broccoli Risotto

with Hazelnuts 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!


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


serving amount

1 unit(s)


3 unit(s)

Garlic Clove

175 grams

Risotto Rice

20 grams

Vegetable Stock Paste

(Contains Celery)

2 sachet(s)

Dried Rosemary

20 grams


(Contains Nuts May contain Nuts)

80 grams

Tenderstem Broccoli

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

40 grams

Baby Spinach

30 grams

Crumbled Blue Cheese

(Contains Milk)

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

500 milliliter(s)

Boiled Water for the Risotto

20 grams



Nutritional information

Energy (kcal)666 kcal
Energy (kJ)2785 kJ
Fat26.3 g
of which saturates12.3 g
Carbohydrate83 g
of which sugars9.8 g
Protein22.1 g
Salt3.21 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Oven-Proof Pan
Rolling Pin


Get Prepping

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

Heat a drizzle of oil in a large, wide-bottomed 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

Pour in the boiled water for the risotto (see pantry for amount), veg 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.

Fry the Broccoli

Meanwhile, roughly crush the hazelnuts in the unopened sachet using a rolling pin. 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 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.

Add the Cheese and Spinach

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

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

Scatter over the blue cheese and scatter over the hazelnuts. Drizzle with the balsamic glaze to finish.