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.
Truffled Broccoli & Feta Risotto with Basil Oil
This creamy risotto is the perfect option for when you are craving something comforting. Feta and lemon add tang. Vibrant broccoli and courgette for your greens. Top with crunchy pine nuts to complete the dish. Delish!
7 plants
Serving size
Ingredients
- 1 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 100g feta (Milk)
- 10g pine nuts
- 2g truffle zest (Natural carob powder, Natural truffle flavour, salt, black summer truffle (Tuber Aestivum Vitt.))
- 1 onion
- 90g Tenderstem broccoli
- 20g baby spinach
- 1 handful of fresh basil
- 250g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 20g rocket
- 1 courgette
Nutritional Information
Calories: 592
Protein: 20g
Carbs: 58g
Fat: 32g
Ingredients
- 1 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 handful of fresh basil (use half)
- 90g Tenderstem broccoli (use half)
- 10g pine nuts (use half)
- 20g rocket (use half)
- 20g baby spinach (use half)
- 250g cooked short grain brown rice (use half) (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 1 courgette (use half)
- 2g truffle zest (use half) (Natural carob powder, Natural truffle flavour, salt, black summer truffle (Tuber Aestivum Vitt.))
- 1 onion (use half)
- 100g feta (use half) (Milk)
Nutritional Information
Calories: 570
Protein: 20g
Carbs: 58g
Fat: 30g
Truffled Broccoli & Feta Risotto with Basil Oil
This creamy risotto is the perfect option for when you are craving something comforting. Feta and lemon add tang. Vibrant broccoli and courgette for your greens. Top with crunchy pine nuts to complete the dish. Delish!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a baking tray with silver foil
- Boil a half-full kettle
- Pull out a large frying pan, a small bowl, a sieve & a measuring jug
Grill & prep
- Trim and cut the broccoli into thirds. Place onto the foil-lined baking tray and grill for 8 mins, until tender and charred
- Meanwhile, thinly slice the onion and garlic. Cut the courgette into 1/2cm half-moons
- Heat the large frying pan on medium heat. Once hot, add the pine nuts and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside
Simmer simmer
- Return the frying pan with 1 tsp oil to medium-high heat. Once hot, add the courgette and onion and cook for 4-5 mins. Season with salt and pepper
- Add the garlic and cook for another 2 mins. Add the stock powder and 300ml boiling water (150ml for 1 person)
- Stir in half the feta and simmer for 5-6 mins, until the sauce has thickened
Add the rice
- Rinse the spinach, then stir into the sauce, along with the rice
- Cook for 2-3 mins, until the spinach has wilted and the rice is hot. Season with salt and pepper
Make the basil oil & finish the risotto
- Finely chop the pine nuts. Pick the basil leaves from the stalks and roughly chop. Add to the small bowl with the pine nuts, 1 tbsp olive oil and a pinch of salt and pepper
- Stir the grilled broccoli and half the truffle zest into the risotto
Plate up
- Share the risotto between bowls. Top with the rocket and drizzle over the basil oil. Crumble over the remaining feta
- Sprinkle over the remaining truffle for those who'd like it
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