* 400g broccoli
* 1.2l vegetable stock
* 1tbsp olive oil
* 1 medium onion, finely chopped
* 2 cloves garlic, crushed
* 300g risotto rice
* 198g can sweetcorn, drained
* 8 triangles (140g) cheese
1st Cut the florets from the stalk of the broccoli, cut the florets into small pieces.
2nd Pour the stock into a large pan and bring to simmer, leave on a low heat.
3rd Heat the oil in a large pan and cook the onion over a medium heat until golden and softened. Add the garlic and rice and cook for a further minute.
4th Add a ladleful of the hot stock and boil until the liquid has been absorbed. Pour in half of the remaining stock and simmer for 10 minutes, or until the liquid has been absorbed, stirring from time to time.
Add the broccoli florets raw 5th to the risotto with the remaining stock, drained sweetcorn and cook, stirring for 5 minutes, until the liquid has almost been absorbed and the rice is tender but still has a sloppy consistency. Add a little extra stock if needed.
6th Add the soft cheese and stir over a low heat until the cheese has melted. Season if needed
Nutritional information per portion
* Calories 490(kcal)
* Fat 12.0g
* Saturates 6.0g
* Sugars 8.0g
* Salt 1.9g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.