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 Tomatoes Baby Seasonal Mix
-
250g cooked short grain brown rice
-
20g extra mature cheddar cheese (Milk)
-
40g Soft Cheese (Milk)
- 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 | 108Kcal | 533Kcal |
| 450kJ | 2231kJ | |
| Fat | 5.4g | 27g |
| of which saturates | 1.5g | 7.4g |
| Carbohydrates | 12g | 58g |
| of which sugars | 2.1g | 11g |
| Protein | 3.0g | 15g |
| Salt | 0.24g | 1.2g |
| Fibre | 1.1g | 5.6g |
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 | 120Kcal | 533Kcal |
| 500kJ | 2231kJ | |
| Fat | 6.0g | 27g |
| of which saturates | 1.7g | 7.4g |
| Carbohydrates | 13g | 58g |
| of which sugars | 2.4g | 11g |
| Protein | 3.3g | 15g |
| Salt | 0.27g | 1.2g |
| Fibre | 1.3g | 5.6g |
Cheddar & Leek Risotto with Roasted Balsamic Tomatoes & Tenderstem Broccoli
A comforting risotto to tuck into on the colder weeknights. Quick-cook risotto-style brown rice simmers with sweet leaks, sharp grated cheddar and swirls of soft cheese. You'll dish up alongside sweet tomatoes and nutty Tenderstem broccoli, roasted with sweet balsamic. Sprinkle with toasted almonds and fresh-cut basil for the perfect bite.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 200C / fan 180C / gas mark 7
- Pull out a medium frying pan, a small baking dish, a sieve & a measuring jug
Prep & roast
- Trim the broccoli. Pick the basil leaves from the stalks and roughly chop two-thirds
- Toss the broccoli into the baking dish alongside the whole tomatoes. Toss with 2 tsp olive oil, the balsamic vinegar, whole basil leaves, a splash of water 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 olive oil on medium heat. Once hot, add the leek and cook for 5-6 mins, until softened. Season with salt and pepper
- Add the stock to the measuring jug with 100ml water (75ml for 1 person)
- 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 risotto should be creamy and loose. Season to taste
Plate up
- Share the risotto between bowls. Top with the roasted tomatoes and broccoli, spooning over the balsamic and roasting juices. Sprinkle over the toasted almonds and remaining basil. Finish with a generous pinch of pepper
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