Broccoli & Parmesan Risotto

Broccoli & Parmesan Risotto

By Theo Michaels for SmarterNaturally

This delicious and quick dish uses the creamy liquid of the arborio rice to make a hearty and healthy risotto using SmarterNaturally soup as part of the base. All of the benefits withe extra flavour.

– Theo

🥦 Provides your weekly dose of glucoraphanin
💪 Low in sugar & high in protein


Serves 1

  • 1 x40g sachet Smarter Naturally Soup
  • 75g Arborio rice
  • 750ml chicken stock
  • 1 small white onion, diced
  • 1 clove garlic, chopped
  • 30 ml olive oil + 5ml for garnish
  • 2 bay leaves
  • 30g parmesan, grated + extra for garnish
  • 1 pinch dried chilli flakes
  • 1 pinch sea salt flakes

Missing the key ingredient?

Remember: our soup is a bit sensitive!

All our recipes are carefully designed to protect the bioactivity of glucoraphanin - so to make
sure you get the best from our broccoli, follow the steps to avoid getting our soup too hot.


Add the rice to a saucepan with the chicken stock, bring to a boil then gently simmer for about 10 minutes or until just al dente, then drain the cooking liquid from the rice, reserving the starchy water.

While the rice is simmering, fry the onions and bay leaves in the olive oil for about five minutes until soft, then stir in the garlic for another minute and then remove from the heat.

Add the drained rice to the pan with the onions and garlic and stir together. In a separate bowl, mix together 1 sachet of Smarter Naturally soup with 250ml of the hot cooking liquid. Once combined, pour this into the pan with the rice and onions and stir together; grate in the parmesan and pour into a serving bowl.

Garnish with a few extra shavings of parmesan, drizzle of olive oil, pinch of chilli flakes, turn of black pepper and pinch of sea salt.




Grating parmesan into SmarterNaturally SuperSoup broccoli risotto

Theo's Tips:

1. Go vegan using plant based parmesan and butter.

2. For a heartier meal top the risotto with a pan fried chicken or fish fillet.

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