Purple Sprouting Broccoli and Courgette Risotto
with Balsamic Glaze, Flaked Almonds and Italian Style Cheese
- Milk
- Egg
- Sulphites
- Almonds
- Nuts
- May contain traces of allergens
- Celery
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Cereals containing gluten
- Pistachio nuts
- Cashew nuts
- Hazelnuts
- Almonds
- Nuts
- Pecan Nuts
- Walnuts
- Brazil nuts
- Macadamia Nuts
Add a splash of colour to your plates with spring's purple sprouting broccoli. With intensely purple florets and tender stems, it has a more unique flavour than green broccoli. We love it when roasted or pan-fried to turn the florets slightly crispy and deepen the nutty flavour.
Ingredients
1 unit(s)
Courgette
(May contain traces of: Celery)
1 unit(s)
Onion
3 unit(s)
Garlic Clove
1 bunch(es)
Chives
175 grams
Risotto Rice
1 sachet(s)
White Wine Stock Powder
(May contain traces of: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
35 grams
Caramelised Onion Paste
160 grams
Purple Sprouting Broccoli
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
12 grams
Balsamic Glaze
(Contains: Sulphites)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pistachio nuts, Cashew nuts, Hazelnuts, Almonds, Nuts, Pecan Nuts, Walnuts, Brazil nuts, Macadamia Nuts)
Not included in your delivery
600 milliliter(s)
Boiled Water for the Risotto
20 grams
Butter
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the courgette and slice into 1cm thick rounds.
Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side.
Once cooked, season with salt and pepper, then remove from the heat. Transfer the charred courgette to a bowl and set aside.
Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).
If you prefer hob cooking your risotto, skip the oven and just use a normal pan.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins. Add half the garlic and stir-fry for 1 min.
Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir in the boiled water for the risotto (see pantry for amount), white wine stock powder and caramelised onion paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.
For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.
Give the (now empty) courgette frying pan a quick wipe clean.
When the risotto is nearly ready, halve any thick broccoli stems lengthways. Heat a drizzle of oil in the frying pan on medium-high heat.
Once hot, add the purple sprouting broccoli and stir-fry for 2-3 mins. Stir in the remaining garlic and stir-fry for 30 secs.
Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.
When the risotto is cooked, remove it from the oven and stir through the charred courgette, hard Italian style cheese, half the chives and the butter (see pantry for amount).
Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.
Share the risotto between bowls and top with the purple sprouting broccoli.
Drizzle over the balsamic glaze.
Sprinkle with the flaked almonds and remaining chives to finish.
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