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Mushroom Risotto With Brocolli, Sage & Walnuts heart_plus

| 55m start > table | 25m hands on |

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A classic risotto enhanced with the earthy, nutty flavour of brocolli. They are used in two ways – cooked down into the creamy risotto itself and roasted until smoky. The mushrooms enhance the earthiness of the dish, with the sage and walnuts chipping in some wintery goodness.

Chefs notes: By cooking the rice in oil for a couple of minutes before adding any liquid you are opening up the grains so they release their starch and absorb more stock - this gives the dish a creamier texture. Everyone will have a preferred texture for their risotto, so make yours firmer or looser with more or less stock, depending on preference. With the heads of the brocolli that you dont need for this dish you could make a quick, tasty and nutritous soup for lunch.

Contains: Celery, Milk, Nuts, Sulphites

Why Is This Recipe Healthy? [read more]

High Protein

11 Plants

8 Vegetables

High Fibre

Nutrition Per Serving [read more]

34g Protein

68%

13g Fibre

43%

92g Carbs

32%

904kcal Cal.

42%

29g Fat

34%

8g Sat. Fat

30%

11g Sugar

38%

2g Salt

33%

203mg Vit. C

508%

5mg Iron

48%

593mg Calcium

79%

177mg Magnesium

61%

0mg Thiamin

0mg Vitamin B6

0μg Vitamin B12

1g Sodium

42%

2100mg Potassium

60%

5mg Zinc

61%

346μg Folate

173%

12mg Niacin equivalent

84%

0mg Riboflavin

690mg Phosphorus

117%

0mg Copper

21μg Selenium

31%

29μg Iodine

21%

733mg Chloride

29%

575mcg Vitamin K1

6mg Vitamin E

92mcg Retinol

1678mcg Carotene

347μg Retinol Equivalent

7mg Niacin

5mg Tryptophan divided by 60

3μg Manganese

26 Biotin

Per Serving Costs (UK Supermarkets)

Aldi UK	£3.17
Asda	£3.64
Tesco	£3.81
Lidl	£3.82
Sainsburys	£3.96
Waitrose	£4.24
Morrisons	£4.30
Co-op	£5.78

Created: 2024-01-01
Last Reviewed: 2025-03-24

Oven Method [switch to air fryer]

1	Preheat your oven to 200°C /180°C Fan / Gas Mark 4 / 400°F
2	Wash the brocolli grams Broccoli
3	Cut the heads off of them nice and near the top so you maintain as much of the stalk as possible - keep the rest for another dish another day
4	Cut the stalks into chunky wedges
5	Roughly slice the mushrooms - but not too thinly grams Closed Cup Mushrooms
6	Throw half of the brocolli wedges and all of the mushrooms into a suitably sized roasting tray with half of the oil and a squeeze of lemon juice - then season generously with salt and pepper and mix well x Lemon tablespoons Extra Virgin Olive Oil
7	Pop the tray into the oven and cook for about 35 to 40 minutes, giving the veg a turn halfway through - until the brocolli is tender and the mushrooms have gone dark and sticky
8	Finely dice the leeks and celery x Leeks grams Celery
9	Add the other half of the broccoli wedges to a suitably sized saucepan with the leek, celery and the rest of the olive oil tablespoons Extra Virgin Olive Oil
10	Cook over a gentle heat for 10 minutes, stirring, without colouring
11	Imbetween stirs - make up the stock with the amount of boiling water as shown below x Vegetable Stock grams Water
12	Peel and crush the garlic and add with the rice to the saucepan x Garlic Clove grams Arborio Risotto Rice
13	Cook over a medium heat, stirring constantly, for 2 minutes, until the grains turn translucent
14	Pour in the wine and simmer until the liquid has been absorbed, then repeat with the hot stock, a ladleful at a time, stirring the rice vigorously and often - the rice will take about 20 to 25 minutes to become just tender grams White Wine
15	Meanwhile roughly chop the walnuts, then pop them onto a baking tray and pop them into the oven for about 5 minutes grams Walnuts Nuts
16	Tear up the sage grams Fresh Sage
17	Now add half the cheese to the saucepan- and season to taste with salt, pepper, and a squeeze or two of lemon juice x Lemon grams Fresh Parmesan
18	Stir, then turn off the heat, cover and leave to sit for 5 minutes
19	While the risotto rests, the roasted brocolli and mushrooms should just be ready - so next, throw the walnuts and sage into the tray, mix well and return to the oven for a final 3 to 4 minutes to crisp up the sage
20	Pop your serving bowls in the oven to heat up - doing this will ensure that the risotto retains as much heat as possible when serving
21	Prep the salad by mixing together the two different leaves grams Wild Rocket grams Mixed Leaf Salad
22	Serve the risotto into shallow bowls and top with the veg from the roasting tray - and finish with the remaining cheese - serving immediately with the salad grams Fresh Parmesan

	Broccoli g
	Closed Cup Mushrooms g
	Extra Virgin Olive Oil tablespoons
	Lemon x
	Leeks x
	Celery g
	Vegetable Stock x
	Water g
	Garlic Clove x
	Arborio Risotto Rice g
	White Wine g
	Fresh Parmesan g
	Walnuts Nuts g
	Fresh Sage g
	Wild Rocket g
	Mixed Leaf Salad g

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