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

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

Prep time: 15 mins

Total time: 30 mins

Cuisine: Italian

Food group: Dairy

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.

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

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

Re-heat the frying pan with 1 tbsp oil on medium heat. Once hot, add the leeks and cook for 5-6 mins, until softened. Season with salt and pepper
Meanwhile, finely grate the cheese. Finely slice the chives. Rinse the spinach. Add the stock to the measuring jug with 200ml hot water

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 the rice is piping hot
Remove 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. Season to taste

Serve the risotto into bowls. Top with the roasted tomatoes and tenderstem, spooning over the balsamic and roasting juices. Sprinkle over the toasted almonds and remaining chives. Finish with a good grind of black pepper