Broccoli risotto recipe

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  • Vegetarian
serves: 2
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 30 min

Nutrition per portion

Calories 572 kCal 29%
Fat 22g 31%
  -  Saturates 5g 25%
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  • Our broccoli risotto with ricotta and peas is a healthy and comforting mid-week meal that the whole family will love. This cheesy, creamy dish is a great way to sneak more veg into meals for kids – it tastes so good that they won’t even notice they’re eating greens! This broccoli risotto is made with a three grain risotto mix to add extra fibre, which is great for your digestive system, and makes it a really satisfying meal. Ricotta, an Italian fresh cheese, is lower in fat than other cheeses, but adds a richness and creaminess, as well as the much loved cheesy flavour. Risotto is traditionally a meal that requires lots of patience, slow cooking, and constant attention, but our version is so easy, perfect for a busy week-nights. Our broccoli risotto with ricotta and peas is just the thing to warm you up on a winter evening. It’s cheap and requires minimal effort but gives great results.


    • 1tbsp olive oil
    • 1 onion, chopped
    • 2 garlic cloves, crushed
    • 150g 3-grain risotto (we used Riso Gallo)
    • 450ml hot vegetable stock
    • 100g ricotta
    • 150g broccoli
    • 100g frozen peas
    • 2tbsp pesto
    • Bunch of basil leaves


    • Heat the olive oil in a large heavy-based pan and fry the onion for a few mins, to soften.

    • Add the garlic and grains to the pan, then pour in half the stock and simmer for 10 mins, stirring from time to time.

    • Add the rest of the stock, the ricotta, the broccoli, the peas and the pesto. Simmer for 10 more mins, stirring from time to time, until the grains are tender and all the liquid has been absorbed.

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