1. Start by steaming the broccoli florets in a steamer for 4-5 minutes.
2. Next, add the butter to a pan and place it over medium to high heat. Mince the garlic and finely chop the onion and add it to the pan along with the garlic. Allow the onions for sweat for 2-3 minutes.
3. Once the onions have been coated and soften slightly add the risotto rice and mix it around in the pan ensuring that it’s fully coated. Gently add one ladle of stock and allow to cook over medium heat until the stock has been absorbed. Repeat this until all the stock has been absorbed and the rice is well cooked.
4. Finally, stir in the peas, broccoli and cheddar cheese. Now you’re ready to serve, there’s an option here to add the fresh basil.