Cheats Risotto

Preparation time 5 minutes Cooking time 30 minutes 4 - 6


  • 1 tbsp oil
  • 1 tbsp butter
  • 1 onion – chopped
  • Approx 150g broccoli – cut into tiny florets
  • 300g risotto rice (arborio etc) – ensure it’s plain, not pre-flavoured
  • 1 litre hot vegetable stock
  • 150g frozen peas
  • 150g garlic and herb cream cheese (or use plain cream cheese)
  • Juice of half a lime / lemon – optional
  • 50g grated parmesan cheese – optional
  • A couple of Spring onions - optional


  • 1. Pre-heat the oven to 200°C. In a frying pan, heat the oil and butter before adding the onion and broccoli and sautéing for a couple of minutes.
  • 2. Add the rice and sauté for another minute or so (it will feel dry – don’t panic).
  • 3. Place it all into a casserole dish and pour over the stock. Carefully place in the oven for 30 minutes – but set the timer for 15 so you can stir it half way!!
  • 4. Now add the peas and cheese and stir through (the residual heat will cook the peas after a couple of minutes – or you can place back in the oven if you’d prefer). Add any juice, extra cheese, and seasoning to taste. Garnish with chopped spring onions.

Tips and Tweaks

  • BLING IT UP… by adding fresh mint leaves (chopped) at the end
  • SWITCH IT ROUND…. by using goats cheese, not cream cheese…(this is my favourite!)