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Broccoli, pea and leek baked risotto

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  • High in protein
  • High in dietary fibre
  • Vegan
  • Seafood free
  • Shellfish free
  • Wheat free
  • Sesame free
  • Gluten free
  • Egg free

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).

  • Serves4, with leftover risotto
  • Cook time50 minutes
  • Prep time15 minutes
Broccoli, pea and leek baked risotto


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


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. Step 4

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

Recipe tip

Serve with finely grated parmesan.

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

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%)