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.
Creamy Broccoli & Truffle Risotto with Feta & Pine Nut Dressing
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!
7 plants
Serving size
Ingredients
- 80g Soft Cheese (Milk) (10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 head of broccoli
- 40g rocket
- 4 garlic clove
- 2g truffle zest (Natural carob powder, Natural truffle flavour, salt, black summer truffle (Tuber Aestivum Vitt.))
- 1 onion
- 100g feta (Milk)
- 1 handful of fresh basil
- 2 courgette
- 20g pine nuts
- 80g baby spinach
- 500g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
Nutritional Information
Calories: 558
Protein: 17g
Carbs: 61g
Fat: 29g
Creamy Broccoli & Truffle Risotto with Feta & Pine Nut Dressing
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!
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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 measuring jug, a sieve & a small bowl
Grill the broccoli
- Cut the broccoli into small florets. Dice the stalk into 1cm chunks. Drizzle with 2 tsp oil and season with salt and pepper
- Place 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 grate 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 dressing
- Pick the basil leaves from the stalks and finely chop. Add to the small bowl with the pine nuts 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
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