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Chef’s Table

Warner's Taste Club - Purple sprouting broccoli, leek and mushroom risotto recipe
Warner's Taste Club - Purple sprouting broccoli, leek and mushroom risotto recipe

Purple sprouting broccoli, leek and mushroom risotto

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

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

Warner's Taste Club - Purple sprouting broccoli, leek and mushroom risotto recipe

This lively Italian dish needs a lively Italian white to complement it. Instead of the usual Pinot Grigio, why not try the Verdicchio del Castelli di Jesi from this month’s Wine of the Month?