Broccoli and blue cheese risotto
Broccoli and blue cheese risotto is a simple one pan meal which is quick to prepare making it perfect for busy days and midweek meals.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Italian
Servings 3 servings
Calories 998 kcal
Chopping board
Sharp knife
Garlic press (optional)
Kitchen scales
Large pan
Jug
Teaspoon
Stirring spoon
- 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
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.
Calories: 998kcalCarbohydrates: 93gProtein: 18gFat: 58gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 8mgSodium: 34131mgPotassium: 391mgFiber: 9gSugar: 18gVitamin A: 3895IUVitamin C: 43mgCalcium: 103mgIron: 3mg
Keyword Rice, Risotto, Vegetarian