Broccoli & Roasted Butternut Risotto

  • 1:05 Time to table
  • 10 Portions



  • 1kg butternut cubed
  • 250g sliced red onion
  • 60ml olive oil for roasting
  • 15ml balsamic vinegar (spray bottle helps)
  • 250g vegan feta cheese


  • 50g MAGGI® Vegetable Booster
  • 10g CHEF® Black Garlic Paste
  • 1.75L water


  • 80ml olive oil
  • 250g onion, finely chopped
  • 850g arborio rice
  • 250ml white wine (use vegan wine)
  • 300g broccoli florets
  • 100g vegan parmesan cheese
  • 240g vegan cream cheese
  • Fresh parsley for garnish


Preheat the oven to 200°C. Combine cubed
butternut and sliced red onion in a bowl, add
olive oil and toss to make sure it’s covered in
olive oil. Transfer to roasting tray, crumble
the feta over the top and sprinkle / spray with
balsamic vinegar. Roast untill brown and
butternut is al dente.

Add the MAGGI® Vegetable Booster and
CHEF® Black Garlic Paste to the water to
create a stock.

Add the stock to a medium pot and bring to
a boil over high heat. Once the stock is boiling,
reduce the heat to low or remove the pan from
the heat and keep nearby.

Heat the olive oil in a wide, tall pot over
medium heat. Once the oil begins to shimmer,
add the onion and cook, stirring frequently,
until translucent.

Add the rice and stir until fully coated in the
onion and oil mixture. Let the rice toast for
1-2 minutes, until fragrant.

Add the white wine and cook until the wine
has evaporated, stirring occasionally.

Add 1 cup of the hot stock and stir to combine.
Cook, stirring frequently, until the stock is fully

Add the stock ½ cup at a time, stirring
continuously. Add the broccoli florets.
Continue to add the stock, ½ cup at a time,
stirring continuously, until the broth is fully
absorbed, for 15-20 minutes. Depending on
how fast the rice cooks, there may be leftover
stock. Once the rice is al dente, remove from
the heat. Add the parmesan, cream cheese
and stir to combine.

Serve with butternut mix on top. Top with
fresh parsley, parmesan, ground black pepper
and salt.