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
- 100g feta (Milk)
- 40g rocket
-
2g truffle zest(Natural carob powder, Natural truffle flavour, salt, black summer truffle (Tuber Aestivum Vitt.))
- 80g baby spinach
- 1 handful of fresh basil
-
500g cooked short grain brown rice(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
-
10g vegetable stock powder(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
-
80g Soft Cheese (Milk)(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 2 courgette
- 4 garlic clove
- 1 onion
- 20g pine nuts
- 1 head of broccoli
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 120Kcal | 558Kcal |
| 503kJ | 2335kJ | |
| Fat | 6.3g | 29g |
| of which saturates | 2.0g | 9.4g |
| Carbohydrates | 13g | 61g |
| of which sugars | 1.7g | 7.7g |
| Protein | 3.6g | 17g |
| Salt | 0.47g | 2.2g |
| Fibre | 1.5g | 7.1g |
7 plants
Truffled Broccoli & Feta Risotto with Pine Nuts & Basil Oil
This creamy risotto is the perfect option for when you are craving something comforting. Feta adds tang. Vibrant broccoli and courgette for your greens. Decadent black truffle elevates the dish. it's a feast for the tastebuds!
Cooking Instructions
Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a large frying pan, a small bowl, a measuring jug & a sieve
Grill & toast
- Cut the broccoli into small florets, then dice the stalk into 1cm chunks. Drizzle with 2 tsp oil and season with salt and pepper
- Place the broccoli onto the foil-lined baking tray and grill for 8-9 mins, until tender and charred
- Meanwhile, 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
Build the risotto
- Thinly slice the onion. Finely chop or crush the garlic. Cut the courgettes into 1/2cm half-moons
- Return the large frying pan with 1 tbsp oil to medium-high heat. Once hot, add the courgette and onion and cook for 4-5 mins, until golden and softened. Season with salt and pepper
- Add the garlic and cook for another 2 mins. Stir in the soft cheese, stock powder and 300ml hot water. Bring to the boil, then add the rice and stir into the sauce, breaking it up with a wooden spoon. Simmer for 5-6 mins, until thickened
Make the basil oil
- Pick the basil leaves from the stalks and finely chop
- Add the basil and toasted pine nuts to the small bowl and mix with 1 tbsp olive oil and a pinch of salt
Finishing touches
- Rinse the spinach, then stir into the sauce for a final 1 min, until wilted. Add a splash of water if it's a little thick
- Remove from the heat, then stir in the truffle zest and grilled broccoli. Season to taste with salt and pepper
Plate up
- Serve the risotto into bowls, topped with the rocket. Drizzle over the basil oil. Crumble over the feta
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.