Risotto of Purple Sprouting Broccoli and Tallegio

Today’s Observer newspaper features some recipes from Nigel Slater for purple sprouting broccoli. I may be a little biased but I think this sounds nicer than either of his. So nice in fact that it all got eaten before I had a chance to take a photo.


This makes enough for 3-4 people

2 tablespoons olive oil
1 onion – finely chopped
2 cloves garlic – finely chopped
3 good handfuls of risotto rice
about 1 litre of vegetable stock
A couple of handfuls of purple sprouting – trimmed and choped roughly into chunks
100g Tallegio – diced
50g grated parmesan
Black pepper
knob of butter

Get the stock in a small pan and keep it simmering.

Take another pan – larger – heat the oil then fry the onion and garlic gently until soft. Turn up the heat and add the rice. Stir until coated in the oil then add a ladle or two of the stock. Stir well then add the broccoli. Keep stirring and adding stock, a ladle at a time, whenever it gets absorbed. AFter about 10-15 minutes the rice should be softened but with a bit of bite. Add the grated parmesan, stir then add the tallegio, pepper and a knob of butter. Cover with a lid and remove from the heat. Leave for about 5-10 minutes then stir and serve.


2 Comments Add yours

  1. I love PSB and think it’s a really under-rated vegetable. Your risotto sounds delicious!

    1. Ian Fischer says:

      Thanks Lisa

      Unfortunately the PSB season is pretty much over for another year. Mine is all flowering now and my allotment neighbour is feeding her chickens with them in exchange for eggs. Next years plants however are waiting to be planted as soon as we get a break in the weather

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