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
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.