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
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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
- 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.
- Add the garlic and rice, and stir until they are coated in the oil and butter.
- 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.
- 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).
- Stir the blended tomatoes into the rice and stock, cover and simmer for a further 5 minutes, until the rice is tender.
- Meanwhile, cook the broccoli florets in a medium pan of boiling water, for 3-4 minutes, then drain.
- 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.
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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:
- Vegetarian
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£1.99
20p/100ml
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£1.99
£7.96/kg
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99p
99p/kg
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22p
22p/ea
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52p
52p/kg
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£1.10
£1.10/100g
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