Roasted Broccoli, Chickpea and Almond Risotto

Nutritional Information:

Per serving (377g)

Calories 609, Fat 19g, Saturates 2.3g, Carbohydrate 97g, Sugars 8.5g, Fibre 13g, Protein 19g, Salt 1.8g




Firstly, pre-heat the oven to 200°C/400°F/Gas 6, then place the chickpeas and broccoli on a tray, drizzle with two teaspoons of oil, and roast for 25 minutes until the broccoli is cooked and the chickpeas have coloured.


Then heat the remaining two teaspoons of oil in a saucepan over a medium heat, and add the onion, rosemary and thyme and cook for 2-3 minutes. Then add the Arborio rice and cook for a further 1-2 minutes, and slowly add the stock in stages whilst stirring allowing the stock to absorb each time. Once all the stock is used up and the rice is cooked add the nutritional yeast, broccoli and chickpeas and stir in. To serve top with the flaked almonds.


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