Tomato and broccoli risotto

Creamy mozzarella makes this colourful tomato risotto a treat the whole family will enjoy.

Serves: 4

Preparation time:  10 minutes

Cooking time:  25 minutes

0.0/5 stars Av. customer rating

You will need

  • 1 tablespoon vegetable oil
  • 20g butter
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 400g basics long grain rice, rinsed and drained
  • 1 vegetable stock cube, made up to 1.4 litres with hot water
  • 2 teaspoons dried mixed herbs
  • 400g tin basics peeled tomatoes
  • 200g broccoli, cut into small florets
  • 100g basics soft cheese
  • 125g basics mozzarella cheese ball, torn
[]

Recipe Information

Step by step guide to making Tomato and broccoli risotto

  1. Heat the oil and butter together in a large, deep frying pan. Add the onions and fry over a medium heat for 5 minutes, until softened.
  2. Add the garlic and rice, and stir until they are coated in the oil and butter.
  3. Stir in the stock and half of the mixed herbs, cover and simmer for 15 minutes, stirring occasionally, until most of the liquid has been absorbed.
  4. Meanwhile, empty the tin of tomatoes into a medium bowl, add the remaining mixed herbs and whizz together with a handheld blender (or you could do this in a food processor).
  5. Stir the blended tomatoes into the rice and stock, cover and simmer for a further 5 minutes, until the rice is tender.
  6. Meanwhile, cook the broccoli florets in a medium pan of boiling water, for 3-4 minutes, then drain.
  7. Remove the risotto from the heat. Stir through the soft cheese, then the broccoli and mozzarella. Season with freshly ground black pepper, to taste, and serve immediately.

Summary of customer ratings and reviews

Nutritional information for Tomato and broccoli risotto

Nutritional information for Tomato and broccoli risotto

Nutrition type per serving
Calories 356 kcal
Total Fat 18.3g
Saturated Fat 9.5g
Salt 0.66g
Sugar 7g

This recipe is:

Close this tooltip and return to the page