The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 190g Tomatoes Baby Seasonal Mix
- 20g pine nuts
- 240g Tenderstem broccoli
-
2 tsp smoked paprika & oregano blend
- 2 garlic clove
- 2 onion
-
4 tbsp sundried tomato paste
-
400g passata
-
500g cooked short grain brown rice
- 125g French goats cheese (Milk)
-
30ml hot honey
- 40g rocket
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 120Kcal | 577Kcal |
| 502kJ | 2413kJ | |
| Fat | 5.1g | 24g |
| of which saturates | 1.7g | 8.2g |
| Carbohydrates | 15g | 72g |
| of which sugars | 4.1g | 20g |
| Protein | 3.8g | 18g |
| Salt | 0.43g | 2.1g |
| Fibre | 1.7g | 8.0g |
Grilled Goat's Cheese Risotto with Tenderstem Broccoli & Hot Honey
This risotto 'al forno' stars easy-cook short grain brown rice, simmered in a rich sundried tomato sauce. Stir through creamy British goat's cheese and drizzle with sweet hot honey, and you're ready to bake until golden and bubbling. Dish up alongside nutty Tenderstem broccoli and peppery rocket. Buon appetito!
Cooking Instructions
Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Pull out a large frying pan, a medium baking dish & a measuring jug
Do the prep
- Finely slice the onions. Finely chop or crush the garlic. Halve the tomatoes. Trim the broccoli
Make the risotto
- Heat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the tomatoes, sundried tomato paste, paprika & oregano blend and the garlic. Cook for another 2 mins, then add the passata and 150ml water. Bring to the boil and simmer for 3-4 mins, until thickened
- Stir in the rice and half the goat's cheese, until combined and melted. Season with salt and pepper
- Turn the grill to high (240C)
Time to grill
- Transfer the risotto to the medium baking dish. Crumble over the remaining goat's cheese and drizzle over the hot honey (for those who'd like the heat). Place on one side of the foil-lined baking tray
- Add the broccoli to the other side of the tray, toss with 1 tsp olive oil, the pine nuts and a pinch of salt and pepper. Grill together for 8-9 mins, until golden and softened
Plate up
- Serve the baked risotto into bowls. Top with the broccoli, pine nuts and rocket
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