Oven-Baked Blue Cheese and Broccoli Risotto
with Walnuts and Balsamic Glaze
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Onion
3 unit(s)
Garlic Clove
175 grams
Risotto Rice
20 grams
Vegetable Stock Paste
(Contains Celery)
2 sachet(s)
Dried Rosemary
20 grams
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
80 grams
Tenderstem Broccoli
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40 grams
Baby Spinach
30 grams
Crumbled Blue Cheese
(Contains Milk)
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
500 milliliter(s)
Boiled Water for the Risotto
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Halve, peel and chop the onion into small pieces.
Peel and grate the garlic (or use a garlic press)
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the onion and stir-fry until softened, 4-5 mins.
Add the garlic and risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.
Pour in the boiled water for the risotto (see pantry for amount), veg stock paste and dried rosemary.
Stir to combine, bring back up to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
Meanwhile, roughly chop the walnuts. Halve any thick broccoli stems lengthways.
When the risotto has 10 mins remaining, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the Tenderstem® and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more.
Remove the lid, add the garlic and cook for 1 min. Season with salt and pepper. Remove from the heat.
When the risotto is cooked, remove it from the oven and stir through the butter (see pantry for amount) and hard Italian style cheese. TIP: Add a splash of water to loosen the risotto if needed.
Stir the spinach into your risotto a handful at a time and allow to wilt until it's piping hot.
Share the risotto between your bowls and top with the broccoli.
Scatter over the blue cheese and scatter over the walnuts. Drizzle with the balsamic glaze to finish.
Enjoy!
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