Cheddar, Chive & Leek Risotto with Roasted Balsamic Tomato & Tenderstem Broccoli

Serving size

1 person 2 people 4 people

Ingredients

190g Tomatoes Baby Seasonal Mix
10g of fresh chives
180g Tenderstem broccoli
2 tbsp balsamic vinegar (Sulphites)

(wine vinegar (75%), concentrated grape must (25%))
2 leek
10g veg stock powder

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
40 x extra mature cheddar cheese (Milk)

(pasteurised cow's milk, salt, microbial rennet, starter culture)
80g baby spinach
1 tbsp Dijon mustard (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
500g cooked short grain brown rice

(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
80g Soft Cheese (Milk)

(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
10g flaked almonds (Nuts)

Allergens

Contains: Milk, Mustard, Nuts, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	115Kcal	447Kcal
	483kJ	1872kJ
Fat	5.1g	20g
of which saturates	1.7g	6.5g
Carbohydrates	14g	56g
of which sugars	2.0g	7.7g
Protein	3.4g	13g
Salt	0.43g	1.7g
Fibre	1.5g	5.6g

Back

New 6 plants

Cheddar, Chive & Leek Risotto with Roasted Balsamic Tomato & Tenderstem Broccoli

Prep time: 15 mins

Total time: 30 mins

Cuisine: Italian

Food group: Dairy

This creamy risotto is the perfect seasonal comforto food. It stars our easy-cook risotto-style brown rice, simmering alongside delicate leeks, herby chives and sharp cheddar cheese. Top with sweet tomatoes, roasted in sticky balsamic, and nutty Tenderstem broccoli, for a pop of green. Finish with a sprinkle of toasted almonds, and you're ready to dig in.

Cooking Instructions

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.

Before you start

Preheat the oven to 200C / fan 180C / gas mark 7
Pull out a medium baking dish, a large frying pan, a sieve & a measuring jug

Get roasting

Trim and halve the broccoli widthways. Finely chop or crush the garlic
Add both to the medium baking dish, along with the tomatoes. Toss with the balsamic vinegar, 2 tbsp water, 2 tsp olive oil and a pinch of salt and pepper
Roast for 13-15 mins, until golden and the veg is soft

Toast the almonds

Meanwhile, heat the large 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 leeks into 1/2cm half-moons

Fry the leeks

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
Finely grate the cheese. Finely slice the chives. Rinse the spinach. Add the stock to the measuring jug with 200ml hot water and stir to combine

Build the risotto

Stir the mustard and rice into the leek pan, breaking up the rice with a wooden spoon. Add the stock mixture and bring to a simmer, then add the spinach and simmer for 3-4 mins, until wilted and piping hot
Remove the pan from the heat and stir in the cream cheese, cheddar, half the chives and 2 tbsp water, until creamy. Add a splash of water to loosen if needed. Season to taste

Plate up

Serve the risotto into bowls. Top with the roasted tomatoes and broccoli, spooning over the balsamic and roasting juices. Sprinkle over the toasted almonds and remaining chives. Finish with a generous pinch of pepper