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
-
40g Soft Cheese (use half) (Milk)
-
250g cooked short grain brown rice (use half)
- 100g Tomatoes Baby Seasonal Mix (use half)
-
2 tsp Dijon mustard (use half) (Mustard)
-
20g extra mature cheddar cheese (use half) (Milk)
- 1 leek (use half)
- 10g of fresh chives (use half)
- 10g flaked almonds (use half) (Nuts)
- 1 garlic clove (use half)
-
2 tbsp balsamic vinegar (use half) (Sulphites)
- 1 courgette (use half)
- 90g Tenderstem broccoli (use half)
Milk, Mustard, Nuts, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 110Kcal | 534Kcal |
| 461kJ | 2236kJ | |
| Fat | 5.5g | 27g |
| of which saturates | 1.5g | 7.5g |
| Carbohydrates | 12g | 60g |
| of which sugars | 2.4g | 12g |
| Protein | 3.2g | 15g |
| Salt | 0.24g | 1.2g |
| Fibre | 1.3g | 6.2g |
Ingredients
Ingredients
-
250g cooked short grain brown rice
-
20g extra mature cheddar cheese (Milk)
-
40g Soft Cheese (Milk)
- 110g baby tomatoes
- 1 leek
- 10g of fresh chives
-
2 tbsp balsamic vinegar (Sulphites)
-
2 tsp Dijon mustard (Mustard)
- 1 courgette
- 90g Tenderstem broccoli
- 1 garlic clove
- 10g flaked almonds (Nuts)
Milk, Mustard, Nuts, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 109Kcal | 536Kcal |
| 457kJ | 2241kJ | |
| Fat | 5.5g | 27g |
| of which saturates | 1.5g | 7.5g |
| Carbohydrates | 12g | 60g |
| of which sugars | 2.4g | 12g |
| Protein | 3.1g | 15g |
| Salt | 0.24g | 1.2g |
| Fibre | 1.3g | 6.3g |
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 200C / fan 180C / gas mark 7
- Pull out a small baking dish, a medium frying pan, a sieve and a measuring jug
Prep the veg and bake
- Trim the broccoli. Pick the basil leaves from the stalks and roughly chop 2/3
- Toss into the baking dish alongside the whole tomatoes. Toss with 2 tsp oil, the balsamic vinegar, a splash of water, the whole basil leaves and a pinch of salt and pepper. Roast for 10-12 mins, until golden and cooked through
Toast the almonds
- Heat the medium frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove and set aside
- Trim and thinly slice the leek into 1/2cm half-moons
Fry the leek
- Re-heat the frying pan with 1 tbsp oil on medium heat. Once hot, add the leeks and cook for 5-6 mins, until softened. Season with salt and pepper
- Add the stock to the measuring jug with 100ml (75ml for 1 person) hot water. Finely grate the cheese. Rinse the spinach
Build the rissoto
- Stir the mustard into the leek pan. Add the stock mixture and bring to a simmer. Toss in the spinach and simmer for 1-2 mins, until wilted. Add the rice and break it up with a wooden spoon and cook for 2-3 mins, until piping hot
- Remove from the heat and stir in the cream cheese and cheddar and 2 tbsp water (1 tbsp 1 person). Stir in more water if needed, the rissoto should be creamy and loose. Season to taste
Plate up
- Share the rissoto between bowls. Top with the roasted tomatoes and tenderstem, spooning over the balsamic and roasting juices. Sprinkle over the toasted almonds and remaining basil. Finish with a good grind of black pepper
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