Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Tomato and broccoli risotto
Indulge the whole family with this creamy risotto
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Ready in 35 minutes
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Cooking time 25 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 1 tbsp vegetable oil
- 20 g butter
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 400 g long grain rice, rinsed and drained
- 1 vegetable stock cube, made up to 1.4 litres
- 2 tsp dried mixed herbs
- 400 g tin peeled tomatoes
- 200 g broccoli, cut into small florets
- 100 g soft cheese
- 125 g mozzarella cheese ball, torn
Method
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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.
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2
Add the garlic and rice, and stir until they are coated in the oil and butter.
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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 absorbed.
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4
Meanwhile, empty the tin of tomatoes into a medium bowl, add the remaining mixed herbs and whizz together with a handheld blender.
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5
Stir the blended tomatoes into the stock, cover and simmer for a further 5 minutes, until the rice is tender.
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6
Meanwhile, cook the broccoli florets in a medium pan of boiling water, for 3-4 minutes, then drain.
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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.
