* 400g broccoli
* 1.2 l vegetable stock
* 1 tablespoon olive oil
* 1 medium onion, finely chopped
* 2 cloves garlic, crushed
* 300g risotto rice
* 198g green sweet corn can, drained
* 8 triangles (140g) cheese (laughing cow)
1st Cut the blossoms from the stems of broccoli, cut the flowers into small pieces.
2nd The broth in a large pan and bring to simmer leave on a low heat.
3rd Heat the oil in a large pot and cook the onion over medium heat, golden yellow and soft. Add the garlic and rice and a further minute.
4th Add a ladle of the hot broth and cook until the liquid is absorbed. Pour in half the remaining stock and simmer for 10 minutes, or until the liquid is absorbed, stirring from time to time.
5th Add the raw broccoli florets to the risotto with the remaining stock, drained sweet corn and cook, stirring for 5 minutes until the liquid is almost absorbed and the rice is soft but still a sloppy consistency. Add a little extra stock if necessary.
6th Add the soft cheese and stir over low heat, until cheese is melted. Season if necessary.
Nutritional information per portion
* Calories 490(kcal)
* Fat 12.0g
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.