Broccoli, pea and leek baked risotto

Creamy risotto is a winter favourite, and this one’s a winner. The recipe makes a double batch that you can freeze or twist to make our hot-smoked salmon risotto cakes (see recipe below).

Broccoli, pea and leek baked risotto

Serves

4 with leftover risotto

Prep

15m

Cooking

50m

Ingredients

  • 1/2 cup (130g) basil pesto
  • 20g Coles Australian Baby Spinach

Risotto

  • 2 tbs olive oil
  • 2 leeks, pale section only, thinly sliced
  • 3 garlic cloves, crushed
  • 3 cups (600g) arborio rice
  • 3/4 cup (185ml) white wine
  • 8 cups (2L) salt-reduced chicken stock
  • 1 head broccoli, cut into small florets, stem thinly sliced
  • 1 cup (120g) frozen peas
  • 60g Coles Australian Baby Spinach
  • 2/3 cup (50g) grated parmesan

Method

STEP 1

To make the risotto, preheat oven to 180°C. Heat oil in a large, heavy-based flameproof baking pan over medium heat. Add the leek and cook, stirring, for 5-8 mins or until soft. Add the garlic and cook for 1 min or until aromatic. Add rice and cook, stirring, for 2 mins.

STEP 2

Add the wine and cook for 1-2 mins or until reduced by half. Stir in the stock and bring to the boil. Remove from heat. Season. Cover the pan tightly with foil. Transfer to the oven and bake for 20 mins. Gently stir in the broccoli. Cover and bake for a further 10-15 mins or until rice is tender, adding peas for the last 5 mins of cooking. Stir in the spinach and parmesan.

STEP 3

Transfer one-third of the risotto to an airtight container. Set aside to cool completely. Store in the fridge for up to 2 days, or freeze for up to 3 months.

STEP 4

Divide the remaining risotto evenly among serving bowls. Top with pesto and spinach and season with pepper.

Serve with finely grated parmesan

Swap me: To make this recipe without the wine, use extra chicken stock instead.

Dietary information

Egg-free
Gluten-free
Sesame-free
Wheat-free
Vegan


Hot-smoked salmon risotto cakes

Freeze the leftover risotto for another time, or use it to make our Hot-Smoked Salmon Risotto Cakes.

Nutrition Information

Per Serve

Energy: 2823kJ/675 Cals (32%)

Protein: 18g (36%)

Fat: 24g (34%)

Sat fat: 5g (21%)

Carb: 88g (28%)

Sugar: 7g (8%)

Fibre: 7g (23%)

Sodium: 1486mg (74%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.