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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
- 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
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Instructions
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 512cal
-
Kilojoules 2140kJ
-
Protein 15g
-
Total fat 18g
-
–Saturated fat 6g
-
Carbohydrates 65g
-
–Sugars 4g
-
Dietary fibre 6g
-
Sodium 740mg
-
Calcium 190mg
-
Iron 1.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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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.