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.
Add the rice and sauté for another minute or so (it will feel dry – don’t panic).
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!!
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.
Why not try...
Zing it up: by adding fresh mint leaves (chopped) at the end
Switch it round: by using goat's cheese, not cream cheese
Prep time: 5 minutes
Cook time: 30 minutes
1 onion, chopped
Around 150g broccoli, cut into tiny florets
200g risotto / arborio rice (plain, not pre-flavoured)
1 litre hot vegetable stock
150g frozen peas
150g garlic and herb cream cheese (use plain if you prefer)
Juice of half a lime / lemon (optional)
50g grated parmesan cheese (optional)
A couple of spring onions (optional)