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  • 300g of Arborio rice

  • 500ml good quality stock, keep heated on the hob

  • 50g butter

  • 4 finely chopped shallots

  • Dash white wine

  • Parmesan - grated

  • Blue cheese - crumbled

  • 200g purple sprouting broccoli

  • Salt

  • Olive oil


  • 1.

    Melt butter in a heavy based frying pan.

  • 2.

    Cook off the shallots over a medium heat, do not colour.

  • 3.

    Add Arborio rice (roughly one hand full of per person).

  • 4.

    Stir for a minute, allowing the rice to absorb the flavour from the shallots.

  • 5.

    Add a ladle of heated stock stirring constantly.

  • 6.

    Add a dash of wine for flavour.

  • 7.

    As the rice cooks it will absorb the stock.

  • 8.

    Add heated stock a ladle at a time. As the stock evaporates and is absorbed by the rice add the next ladle of stock.

  • 9.

    Continue this for about 20 minutes; it may take 25 minutes.

  • 10.

    When the risotto is cooked, take it off the heat and stir some grated parmesan through the risotto.

  • 11.

    Drizzle a little oil over the risotto. Richard uses Rapeseed oil.

  • Purple sprouting broccoli::

  • 1.

    In another pan have boiling salted water rolling over. Add the sprouting broccoli to the pan for a couple of minutes until cooked. The broccoli should have a little bite in it. Do not overcook!

  • To serve::

  • 1.

    When serving crumble some blue cheese on top of the risotto, lay the cooked purple sprouting broccoli on top of the risotto and blue cheese. For a finishing touch grate a little more parmesan over the top!

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