Broccoli Risotto

Serves 4


Approximate nutrient content per serving(256g)

Energy 456kcal
Protein: 20.6g
Carbohydrate: 58.5g
Fat: 16.7g
Fibre: 5.3g


  • 2 packs of Glucerna® SR vanilla (400ml)
  • 1 tablespoon of margarine
  • 1 small onion, chopped
  • 1 stalk of celery, chopped
  • Broccoli, chopped (300g)
  • Whole milk (70ml)
  • 1 teaspoon black pepper
  • 1 cup of uncooked long grain rice
  • Parmesan cheese, grated (50g)
  • Mozzarella cheese, finely sliced (70g)


  1. Preheat oven to 180°C / 350°F / Gas Mark 4
  2. Melt the margarine in a large skillet over medium heat
  3. Add onion, celery and broccoli to the skillet and sauté for 5 minutes
  4. Add Glucerna® SR, milk, mozzarella and pepper to the skillet and mix thoroughly until hot (do not boil)
  5. Add rice to the skillet and mix thoroughly
  6. Coat a 20cm square casserole dish with cooking spray
  7. Pour the mixture into the casserole dish
  8. Cover and bake in the oven for 45 minutes
  9. Uncover and cook for a further 15 minutes or until the rice is fully cooked and the mixture is hot and bubbly
  10. Sprinkle with parmesan cheese and serve immediately
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