Chef’s Table

Purple sprouting broccoli, leek and mushroom risotto

Make the most of this month’s seasonal ingredients with some vegetarian Italian comfort food…

My mom grew green beans (any variety of French beans) every summer and I was made to pick them on a regular basis. Back then I hated it as I would have much rather been playing with my friends.

Now, I have my own allotment and always grow green beans. This recipe is a great way to use up the summer gluts and can be served as a side dish or as part of a mezze.

Ingredients

1 onion, finely chopped
2 cloves garlic, crushed
1-2tbsp olive oil
200g chestnut mushrooms, quartered
3 leeks, sliced thinly
500g risotto rice
200ml white wine
1600ml warm vegetable stock (fresh home-made or stock cube)
Bunch of purple sprouting broccoli
200ml milk
Parmesan cheese, grated
Bunch flat leaf parsley, finely chopped
Salt and pepper

Method

In a heavy-bottomed pan, fry the onion in the olive oil over a low heat until soft. Turn up the heat slightly and add the garlic, mushrooms and leeks. Fry until slightly browned.
Add the rice and fry for 2 minutes, perhaps adding more olive oil if it is sticking.
Add the white wine and simmer until reduced by half.
Add the warm vegetable stock a ladleful at a time, stirring until the liquid is reduced and the rice is cooked through but still retains some bite – this should take about 25 minutes.
Stir in the broccoli five minutes before the end of cooking time to allow it to steam and soften.
Once cooked, stir in the milk and parmesan cheese. Finish by stirring through the parsley, season to taste and serve with fresh parmesan on top.

To drink

Verdicchio del Castelli di Jesi