Broccoli and blue cheese risotto is a simple one pot meal which is quick to prepare making it perfect for busy days and midweek meals. Similar to ratatouille with beans, only one pan is needed to prepare this meal so it doesn't generate too much washing up. The quantities in this easy vegetarian risotto recipe are sufficient for three servings as a main course but can easily be adjusted to make a larger or smaller amount if needed.
Ingredients
- 150g risotto rice
- 1 medium sized red onion
- 2 cloves garlic
- 2 slices butternut squash
- 100g broccoli florets
- A handful of broad beans (fresh, frozen or tinned)
- A handful of peas (fresh or frozen)
- Vegetable stock
- A dash of olive oil
- Half a teaspoon of mixed herbs
- Approximately 30g blue cheese such as Stilton
Equipment needed to make broccoli and blue cheese risotto
- Chopping board
- Sharp knife
- Garlic press (optional)
- Kitchen scales
- Large pan
- Jug
- Teaspoon
- Long handled stirring spoon
How to make broccoli and blue cheese risotto
Slice and chop the red onion and either finely chop the garlic or crush using a garlic press. Dice the butternut squash and cut the broccoli florets into small pieces.
Heat a dash of olive oil in a large pan and gently cook the chopped onion, butternut squash and garlic until soft.
Add the broccoli and cook for another couple of minutes or so.
Remove from the heat and add the risotto rice and sufficient vegetable stock to cover the rice and vegetables. Stir in the broad beans, peas and mixed herbs.
Cook gently over a low heat, stirring regularly so that the vegetables and rice do not stick to the pan. Do not cover with a pan lid. The rice will absorb the stock as it cooks so you will have to add more vegetable stock a little at a time. Continue for around 30 minutes until the rice is cooked.
When the rice is cooked, crumble the cheese on top of the risotto and stir until it has melted and is mixed throughout.
Tips
- The risotto is at its best when served immediately, although it can be kept hot for a short time in a low oven if covered with a lid. As it contains cheese it is not ideal for reheating.
- As with any risotto, the ingredients can be varied depending on what ingredients you have to hand. I find that risotto is a perfect dish for experimenting with different ingredients.
- While Stilton is widely available in the UK, if it is not available in your area I suggest substituting with an alternative strong flavoured salty cheese for maximum flavour.
- You may wish to try using some white wine in place of some of the vegetable stock.
You may also like to try sweet peppers with Stilton and quinoa, another simple but tasty dish which is suitable as a starter or side dish.
Or you may wish to try mushrooms with blue cheese and quinoa, a simple side which can be prepared in no time at all.
Broccoli and blue cheese risotto
Equipment
- Chopping board
- Sharp knife
- Garlic press (optional)
- Kitchen scales
- Large pan
- Jug
- teaspoon
- Stirring spoon
Ingredients
- 150 g risotto rice
- 1 red onion
- 2 garlic cloves
- 100 g butternut squash
- 100 g broccoli
- 25 g broad beans
- 25 g peas
- 600 ml vegetable stock (approx)
- 15 ml olive oil
- 0.5 teaspoon mixed herbs
- 30 g blue cheese
Instructions
- Chop the onion and finely chop the garlic.
- Dice the butternut squash.
- Cut the broccoli into small pieces.
- Heat the oil in a large pan and gently cook the onion, squash and garlic until soft.
- Add the broccoli and cook for another couple of minutes.
- Add the rice and sufficient vegetable stock to cover the rice and vvegetables.
- Stir in the broad beans, peas and herbs.
- Gently cook over a low heat, stirring regularly for around 30 minutes until the rice is cooked, adding more vegetable stock as needed.
- Crumble the cheese onto the risotto and stir until it has melted.
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