Easy vegetable risotto

This is the easiest vegetable risotto you can imagine - you don't even have to bother grating the cheese and it's a real hit with kids!

Serves: 4
Ready in: 30 minutes
Equipment: 1 large pan

Per portion
490 Cals - 25% GDA
8g Sugar - 9% GDA
12g Fat - 17% GDA
6g Sat Fat - 30% GDA
1.9g Salt - 32%

2 portions of vegetables

What you need:

• 400g broccoli
• 1.2 L vegetable stock
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 300g risotto rice
• 198g can green Giant Sweetcorn, drained
• 8 triangles (140g) Laughing cow cheese

What you do:

1. Cut the florets from the stalk of the broccoli, cut the florets into small pieces.
2. Pour the stock into a large pan and bring to simmer, leave on a low heat.
3. Heat the oil in a large pan and cook the onion over a medium heat until golden and softened. Add the garlic and rice and cook for a further minute.
4. Add a ladleful of the hot stock and boil until the liquid has been absorbed. Pour in half of the remaining stock and simmer for 10 minutes, or until the liquid has been absorbed, stirring from time to time.
5. Add the raw broccoli florets to the risotto with the remaining stock, drained sweetcorn and cook, stirring for 5 minutes, until the liquid has almost been absorbed and the rice is tender but still has a sloppy consistency. Add little extra stock if needed.
6. Add the soft cheese and stir over a low heat until the cheese has melted. Season if needed.

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