Quick broccoli and blue cheese risotto

Here's a quick risotto recipe that is also full of flavour and fibre. You can make it gluten-free too!

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

3 tablespoons olive oil
3 cups finely sliced and rinsed leeks
3 cups sliced button mushrooms
1½ cups risotto rice
2 cups salt-reduced vegetable stock (plus 1 cup water)
3 cups broccoli florets
100g blue cheese
2 cups baby spinach

Instructions

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1 In a large, heavy-based saucepan, heat 2 tablespoons of the oil over medium. Add leeks and mushrooms and cook for 5 minutes, or until soft.

2 Increase heat, add rice and stir before adding 1 cup of the stock. Let this evaporate before adding broccoli and half of the blue cheese. Add remaining stock and water, season with a pinch of salt and black pepper and stir to combine.

3 Reduce heat, cover and simmer gently till rice is creamy and just tender, this should take about 10 minutes. If rice is beginning to dry out, add an extra ¼-½ cup of water.

4 To serve, stir through spinach and remaining oil and top with remaining crumbled blue cheese then garnish with a scattering of chopped fresh parsley, if desired.

Variations

Make it gluten free: Check stock is gluten free.

Nutrition Info (per serve)

Calories 512 cal

Kilojoules 2140 kJ

Protein 15 g

Total fat 18 g

Saturated fat 6 g

Carbohydrates 65 g

Sugar 4 g

Dietary fibre 6 g

Sodium 740 mg

Calcium 190 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Jul 2018

2 comments on Quick broccoli and blue cheese risotto

Hilary Henderson August 11, 2022 at 8:41 pm #

I rejigged the order of adding ingredients for this – I didn’t want the mushrooms cooked to slime, so I stirred them through just before the spinach. Perfect. Next time I would shred the spinach – it wasn’t such a nice mouth-feel with the leaves whole. Otherwise lovely flavours and worth the need to stand over it as it cooked.

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5663 May 30, 2025 at 9:47 am #

I made this for one and used frozen spinach. I also added a splash of white wine to the rice for extra flavour and let it almost disappear before adding the stock.

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