Quick broccoli and blue cheese risotto
(at time of publication)
- 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
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.
Make it gluten free: Check stock is gluten free.
Nutrition Info (per serve)
Total fat 18g
–Saturated fat 6g
Dietary fibre 6g
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