Roasted Broccoli Risotto
with Blue Cheese, Pecans and Balsamic Glaze
Our Roasted 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.
Ingredients
1
Red Onion
1
Garlic Clove
175
Risotto Rice
Arborio Rice
20
Vegetable Stock Paste
(Contains Celery)
2
Dried Rosemary
200
Broccoli Florets
20
Pecan Nut Halves
(Contains Nuts May contain Sesame, Nuts, Peanut)
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
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Halve, peel and chop the red onion into small pieces.
Peel and grate the garlic (or use a garlic press)
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.
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.
Meanwhile, halve any large broccoli florets.
Pop the florets onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast on the top shelf until the edges are crispy and slightly charred, 12-15 mins.
Meanwhile, roughly chop the pecans.
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.
Share the risotto between your bowls and top with the roasted broccoli.
Crumble over the blue cheese and scatter over the pecans. Drizzle with the balsamic glaze to finish.
Enjoy!
Explore Similar Recipes
