A simple meal that will appeal to younger diners.


  • 300 g arborio rice
  • 500 ml good quality stock, keep heated on the hob
  • 50 g butter
  • 4 finely chopped shallots
  • dash white wine
  • parmesan (grated)
  • blue cheese (crumbled)
  • 200 g purple sprouting broccoli
  • salt
  • olive oil


  • Melt butter in a heavy based frying pan.
  • Cook off the shallots over a medium heat, do not colour.
  • Add Arborio rice (roughly one hand full of per person).
  • Stir for a minute, allowing the rice to absorb the flavour from the shallots.
  • Add a ladle of heated stock stirring constantly.
  • Add a dash of wine for flavour.
  • As the rice cooks it will absorb the stock.
  • Add heated stock a ladle at a time. As the stock evaporates and is absorbed by the rice add the next ladle of stock.
  • Continue this for about 20 minutes; it may take 25 minutes.
  • When the risotto is cooked, take it off the heat and stir some grated parmesan through the risotto.
  • Drizzle a little oil over the risotto. Richard uses Rapeseed oil.
  • Purple sprouting broccoli: 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: 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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