Quick broccoli and blue cheese risotto
Nutrition Info.(per serve)
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
Total fat 18g
Saturated fat 6g
Dietary fibre 6g
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.