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Roasted Broccoli Risotto
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Roasted Broccoli Risotto

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!

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

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

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Nutritional information

Energy (kcal)690 kcal
Energy (kJ)2885 kJ
Fat27.6 g
of which saturates12.6 g
Carbohydrate83.6 g
of which sugars11 g
Protein24 g
Salt3.23 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Oven dish
Aluminum Foil
Lid
Baking Tray

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 red 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, 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.

Finishing Touches
5

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.

Garnish and Serve
6

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!