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This delicious risotto is made with seasonal vegetables for a fresh taste. A great midweek supper which can be served as a starter or main course.


  • 320g arborio risotto rice

  • 1.5 litre vegetable stock

  • 50g butter

  • 450g purple sprouting broccoli, washed and cut into 3cm pieces

  • 1 raw, peeled beetroot, cut in half

  • 250ml white wine

  • 4 banana shallots, finely chopped

  • 2 tablespoons extra virgin olive oil

  • 2 garlic cloves, crushed

  • 3 tablespoons chopped fresh parsley

  • 4 tablespoons freshly grated Pecorino

  • Salt and ground black pepper


  • 1.

    Heat the oil and half the butter in a large deep frying pan, add the shallots and fry gently for 5 minutes until soft. Stir in the garlic and cook for 8 minutes until it starts to soften. Add the rice and stir until rice is glistening with butter, add the wine and cook until all the wine has been absorbed. In a separate pan bring the stock to a simmer.

  • 2.

    Add a ladleful of hot stock to the rice and cook over a moderate heat for 3-5 minutes, stirring, until the liquid is absorbed. Season with salt and ground black pepper.

  • 3.

    Continue adding the stock, ladleful at a time. 10 minutes before the risotto is cooked add the raw beetroot to the stock and then continue cooking adding the stock a ladle at a time.

  • 4.

    5 minutes before finishing add the broccoli. When the risotto is ready remove from heat and stir in remaining butter, parsley and pecorino.

  • 5.

    The finished risotto should be quite fluffy but not soupy. Cover and leave for one minute and then serve.

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