Tenderstem Broccoli and Mushroom Risotto | Pushing the Wave

Tenderstem Broccoli and Mushroom Risotto

Recipe, 28 February 2023
by L.A. Davenport
Tenderstem Broccoli and Mushroom Risotto, by L.A. Davenport
Tenderstem Broccoli and Mushroom Risotto, by L.A. Davenport
I must like pressure, or be a glutton for punishment, as here I am, faced again with not knowing really what I want to cook, and a house full of hungry and impatient mouths to feed. I also must be rather keen on mushrooms at the moment, as they feature once again.

What I did know before I started cooking was that I was to make a risotto — that was a request from my mother — the rest was based on what I found in the cupboards. But it turned out pretty well, even if I say so myself!

One thing I will note is that I didn't have any vegetable bouillon available, so I had to put in lots of salt and pepper to compensate, but it actually turned out fine. The risotto would have been better with the bouillon, however, which is why I put it in the recipe here.

Also, I would have added in some celery to fry with the shallots but, again, I didn't have any to hand.

Lastly, I should give a nod to Jamie Oliver, whose basic risotto recipe in his revolutionary book The Naked Chef led me into a lifetime of experimentation and culinary joy.

Ingredients


  • Olive oil
  • 2 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 2 large handfuls mushrooms, roughly chopped
  • Risotto rice
  • Two large glasses dry white wine
  • Large handful tenderstem broccoli, finely chopped, including the stems
  • 1 tsp dried parsley
  • 1 tsp dried sage
  • 1/2 tsp dried thyme
  • 1 large bay leaf
  • 1 l good quality vegetable bouillon
  • Pepper and salt to taste
  • Large knob butter
  • Two large handfuls grated parmesan
  • 1/2 tsp grated lemon zest
  • Toasted pine nuts

Serves 4

Method


In a large, heavy based frying pan, fry the shallots and garlic with a good lug of olive oil over a medium heat. Add the mushrooms and fry until well cooked and the juices run. Add more olive oil if it seems dry at any point.

Mix in enough risotto rice for four (I usually add around 350 g), and fry with the shallots and mushrooms until the grains are transparent around the edges. Add the white wine and turn the rice regularly to ensure that it absorbs evenly and the alcohol burns off. Once it has absorbed, stir in the chopped broccoli and the herbs, and then add the first ladle of bouillon. Stir the rice continuously so that the stock is absorbed evenly, but also so that the grains begin to soften and the sauce thickens. Add another ladle, stir until absorbed and repeat until the grains are soft and cooked thoroughly. It should take about 20 minutes.

Take the pan off the heat and stir in the butter, then the parmesan. Once that has melted into the risotto and is thoroughly mixed, stir in the lemon zest and the pine nuts. Then let the risotto sit for five minutes with the lid on before serving.

Enjoy!
© L.A. Davenport 2017-2024.

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Tenderstem Broccoli and Mushroom Risotto | Pushing the Wave