The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
10g veg stock powder
- 40g baby spinach
- 100g Tomatoes Baby Seasonal Mix
-
250g cooked short grain brown rice
-
20g extra mature cheddar cheese (Milk)
-
40g Soft Cheese (Milk)
- 1 leek
- 10g of fresh chives
-
2 tbsp balsamic vinegar (Sulphites)
-
2 tsp Dijon mustard (Mustard)
- 90g Tenderstem broccoli
- 1 garlic clove
- 10g flaked almonds (Nuts)
Milk, Mustard, Nuts, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 123Kcal | 512Kcal |
| 516kJ | 2142kJ | |
| Fat | 5.9g | 24g |
| of which saturates | 1.7g | 7.1g |
| Carbohydrates | 14g | 58g |
| of which sugars | 2.2g | 9.1g |
| Protein | 3.4g | 14g |
| Salt | 0.53g | 2.2g |
| Fibre | 1.6g | 6.6g |
Ingredients
Ingredients
-
10g veg stock powder (use half)
- 40g baby spinach (use half)
-
40g Soft Cheese (use half) (Milk)
-
250g cooked short grain brown rice (use half)
- 100g Tomatoes Baby Seasonal Mix (use half)
-
2 tsp Dijon mustard (use half) (Mustard)
-
20g extra mature cheddar cheese (use half) (Milk)
- 1 leek (use half)
- 10g of fresh chives (use half)
- 10g flaked almonds (use half) (Nuts)
- 1 garlic clove
-
2 tbsp balsamic vinegar (use half) (Sulphites)
- 90g Tenderstem broccoli (use half)
Milk, Mustard, Nuts, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 127Kcal | 533Kcal |
| 531kJ | 2230kJ | |
| Fat | 6.3g | 27g |
| of which saturates | 1.8g | 7.4g |
| Carbohydrates | 14g | 59g |
| of which sugars | 2.2g | 9.1g |
| Protein | 3.4g | 14g |
| Salt | 0.53g | 2.2g |
| Fibre | 1.6g | 6.7g |
Cheddar, Leek & Chive Risotto with Roasted Balsamic Tomatoes & Tenderstem Broccoli
A comforting risotto to tuck into on the colder weeknights. Quick-cook risotto-style brown rice simmers with sweet leaks, sharp grated cheddar and swirls of soft cheese. You'll dish up alongside sweet tomatoes and nutty Tenderstem broccoli, roasted with sweet balsamic. Sprinkle with toasted almonds and chive for the perfect bite.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 200C / fan 180C / gas mark 7
- Pull out a medium frying pan, a small baking dish, a sieve, a grater & a measuring jug
Prep & roast
- Trim and halve the broccoli widthways. Finely chop or crush the garlic
- Add the broccoli, whole tomatoes and garlic to the small baking dish. Toss with the balsamic vinegar, 1 tbsp water (1/2 tbsp for 1 person), 1 tsp olive oil and a pinch of salt and pepper. Roast for 13-15 mins, until golden and the tomatoes have softened
Toast the almonds
- Heat the medium frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove and set aside
- Trim and thinly slice the leeks into 1/2cm half-moons
Fry the leek
- Reheat the frying pan with 1 tbsp olive oil on medium heat. Once hot, add the leek and cook for 5-6 mins, until softened. Season with salt and pepper
- Meanwhile, finely grate the cheddar cheese. Finely slice the chives. Rinse the spinach. Add the stock to the measuring jug with 150ml hot water (75ml for 1 person)
Build the risotto
- Stir the mustard and rice into the leek pan, breaking up the rice with a wooden spoon. Add the stock mixture and bring to a boil, then stir in the spinach and simmer for 3-4 mins, until wilted
- Remove from the heat, then stir in the soft cheese, grated cheese and half the chives, until creamy. Add a splash of water to loosen if needed. Season to taste with salt and pepper
Plate up
- Share the risotto between bowls. Top with the roasted tomatoes and broccoli then spoon over the balsamic juices from the dish
- Sprinkle over the toasted almonds and remaining chives and finish with a good grind of black pepper
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