@rosiemackeanpastaqueen: BROCCOLI AND CHEDDAR RISOTTO #cosy #risotto #veggie #fy #comfortfood Serves 2 generously 200g carnaroli risotto rice 2 tbsps olive oil 10g butter 1 shallot, finely chopped 2 cloves of garlic 100ml dry white wine 30g cold butter, diced (to finish) 1l hot veg stock 50g cheddar cheese For the puree  200g chopped broccoli 30g butter Nutmeg, salt and pepper Parsley, cheddar and olive oil to serve To make the purée, bring a large pan of water to the boil and salt well. Boil the broccoli in the water until tender, around 8 minutes. Drain and blitz until very smooth with the butter and seasoning. To make the risotto heat the oil and 30g of butter on a medium heat. When the butter sizzles, add the shallot and soften until golden, around 5 minutes. Add the garlic and fry for 1 minute, then add the rice and mix really well. Toast the rice in the fat for 2 -3 minutes, stirring well. Add the wine and stir well to When the wine has been completely absorbed and the mix has dried out add 2 ladles of your hot stock. Every time the rice soaks up the stock completely, add more. After around 18 - 20 minutes the rice will be almost done. Add the puree, stir well, bring to a simmer then remove from the heat. Beat in the cheese and butter, season again and add a drop of stock if too stiff. Serve draped with cheddar, parsley and olive oil.

Rosie Mackean

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Friday 16 October 2026 07:36:00 GMT