I do like purple sprouting broccoli. It seems less like broccoli than a standard green tree and so I feel I should pay it extra care and attention. As much as I enjoy a stem or two on the side of the plate sometimes I want it to be the star attraction. There was a lot of purple sprouting broccoli to get through; a whole bag full in fact from the veg box. One of the reasons I like purple sprouting so much is that it signals the start of Spring. Along with rhubarb, when you see the purple tipped stems standing proud you know it's only a matter of time until 'the other stuff' starts appearing; asparagus, beans, fruits, tomatoes and all sorts of other treats.
You will need (for two):
500-800ml chicken or vegetable stock (depending on how thirsty your rice is)
1 small onion, 1 garlic clove, 1 stick celery
150g risotto rice
Small glass white wine
Salt and pepper
A bunch purple sprouting broccoli
150-200g mushrooms in oilStart by making the risotto. Put the stock on the hob to warm up. Finely chop the onion, the garlic and celery. Fry these with a little olive oil until soft and then add the rice. Leave the rice to absorb a little of the oil before adding the wine. When most of the wine has been absorbed, add a ladleful of the warm stock at a time massaging it into the rice. Test the rice after about 20 minutes to see if it’s cooked and season if needed. When soft but the rice has a little bite, add the Parmesan, stir, remove from the heat and keep the lid on. It's best if only left for 10 to 15 minutes; the ideal amount of time to sort out the mushrooms and broccoli.
Put a little oil in a pan to warm up; if you have mushrooms in a jar you could use some of this oil. Fry the mushrooms and broccoli together for about five minutes until the broccoli is soft but still with a little bite. Serve on top of the risotto.
Creamy, savoury, gooey risotto with robust, herby mushrooms and sweet, crunchy broccoli make for a fantastic dinner. It was nice to give the broccoli a chance to shine and the mushrooms gave an additional texture and flavour. Simple but scrumptious.