Broccoli, Pea and Cheddar Risotto

Broccoli, Pea and Cheddar Risotto


  • 250g Broccoli florets

  • 2 Tbsp butter

  • 1 Clove of garlic

  • 1 White onion

  • 250g of Risotto rice

  • 1L of vegetable stock

  • 200g Peas

  • 50g Cheddar cheese (grated) Salt and pepper to taste 

  • A handful of fresh basil for serving (optional) 


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.