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.
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.
Nutrition
Calories: 998kcalCarbohydrates: 93gProtein: 18gFat: 58gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 8mgSodium: 34131mgPotassium: 391mgFiber: 9gSugar: 18gVitamin A: 3895IUVitamin C: 43mgCalcium: 103mgIron: 3mg
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