Roasted Tenderstem® Broccoli and Baby Plum Tomato Risotto
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Roasted Tenderstem®  Broccoli and Baby Plum Tomato Risotto

Roasted Tenderstem® Broccoli and Baby Plum Tomato Risotto

with Italian Style Cheese and Balsamic Drizzle

Our Roasted Asparagus and Baby Plum Tomato Risotto is a delicious veggie option that makes it easy to eat more veg in your diet and try something new! SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass

Calorie Smart

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 Time45 minutes
Cooking time20 minutes


serving amount

15 grams

Vegetable Stock Paste

(Contains Celery)

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

150 grams

Tenderstem Broccoli

175 grams

Risotto Rice

125 grams

Baby Plum Tomatoes

50 grams

Sun-Dried Tomato Paste

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

750 milliliter(s)

Boiled Water for the Risotto

20 grams



Nutritional information

Energy (kJ)2505 kJ
Energy (kcal)599 kcal
Fat18.4 g
of which saturates9.6 g
Carbohydrate86.7 g
of which sugars11.7 g
Protein19 g
Salt2.87 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Garlic Press
Baking Tray


Make the Stock

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

To make your stock, add the boiled water for the risotto (see pantry for amount) to a medium saucepan on high heat.

Stir in the veg stock paste. Bring to the boil, then reduce the heat to the lowest setting.

Prep the Veg

Meanwhile, halve, peel and chop the shallot into small pieces.

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

Halve any thick broccoli stems lengthways.

Start the Risotto

Heat a drizzle of oil in a large, wide-bottomed pan on medium heat. Once hot, add the shallot and cook until softened, 3-4 mins. Stir in the garlic and cook for 30 secs more.

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

Ladle and Stir

To make your risotto, stir a ladle of stock into the rice. When the stock has been absorbed by the rice, stir in another ladle of stock. 

Keep the pan on medium heat and continue stirring in stock, letting it absorb each time.

The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

Roast the Veg

When the risotto has about 10 mins cooking time left, pop the Tenderstem® broccoli and baby plum tomatoes 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 middle shelf of your oven until crispy and tender, 10-12 mins.

When the risotto is cooked, remove from the heat. Stir through the sun-dried tomato paste, hard Italian style cheese and butter (see pantry for amount) until combined. Taste and season with salt and pepper if needed.

Finish and Serve

When everything's ready, share the risotto between your bowls.

Top with the roasted broccoli and tomatoes.

Drizzle over the balsamic glaze to finish.