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Broccoli and blue cheese risotto with toasted pecans
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300g purple sprouting broccoli
30g unsalted butter
2 echalion shallots finely chopped
2 garlic cloves, finely chopped
275g risotto rice
100ml dry white wine
800ml fresh vegetable or chicken stock
150g gorgonzola, chopped
50g pecans, toasted and roughly chopped
1. Trim the broccoli stalks, then slice off the buds with a little stem and reserve (halve these lengthwise if they’re plump). Finely dice the remaining stalks.
2. 2 Melt 15g butter in a large saucepan over a low-medium heat. Add the shallots and cook gently for 5 minutes until soft, but not coloured. Add the garlic and cook for a further minute. Add the rice and cook, stirring to coat in the butter, for a few minutes more. Add the wine and simmer until reduced to almost nothing. Meanwhile, heat the stock in a separate, large pan, turn down to a very gentle simmer, then add the diced broccoli stalks.
3. Add a ladle of hot stock and stalks to the rice, stirring until the liquid has almost disappeared. Keep on adding hot stock and stirring for about 12-14 minutes. At this point, add the reserved broccoli buds to the risotto and continue to cook, adding stock as before, for a further 4-6 minutes, until the rice grains are cooked, but still retain their shape and a bit of bite in the centre.
4. Remove from the heat and stir in the remaining 15g butter. Cover with a lid and set aside for 5 minutes. Stir 2 /3 of the gorgonzola through the risotto and divide between shallow serving bowls or plates. Top with the remaining cheese and the toasted pecans.
This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in March 2018.