Purple Sprouting Broccoli and Mixed Mushroom Risotto

I do like purple sprouting broccoli. It seems less like broccoli than a standard green tree and so I feel I should pay it extra care and attention. As much as I enjoy a stem or two on the side of the plate sometimes I want it to be the star attraction. There was a lot of purple sprouting broccoli to get through; a whole bag full in fact from the veg box. One of the reasons I like purple sprouting so much is that it signals the start of Spring. Along with rhubarb, when you see the purple tipped stems standing proud you know it’s only a matter of time until ‘the other stuff’ starts appearing; asparagus, beans, fruits, tomatoes and all sorts of other treats.

An Italian deli has recently opened up nearby and I am lucky to have access to many interesting ingredients that I didn’t before. This also means I have another local shop to happily support and one of the many reasons for returning is their mushrooms. Similar to mushrooms you can buy in a jar but you don’t pay for oil you don’t use. You get all different sorts of mushrooms in a light oil with herbs and a slightly acidic taste. These earthy mushrooms would make a brilliant partner for my sweet broccoli to top a white risotto.


You will need (for two):

500-800ml chicken or vegetable stock (depending on how thirsty your rice is)
1 small onion, 1 garlic clove, 1 stick celery
Olive oil
150g risotto rice
Small glass white wine
Handful Parmesan
Salt and pepper
A bunch purple sprouting broccoli
150-200g mushrooms in oil
Broccoli and Mushroom mix

Start by making the risotto. Put the stock on the hob to warm up. Finely chop the onion, the garlic and celery. Fry these with a little olive oil until soft and then add the rice. Leave the rice to absorb a little of the oil before adding the wine. When most of the wine has been absorbed, add a ladleful of the warm stock at a time massaging it into the rice. Test the rice after about 20 minutes to see if it’s cooked and season if needed.

When soft but the rice has a little bite, add the Parmesan, stir, remove from the heat and keep the lid on. It’s best if only left for 10 to 15 minutes; the ideal amount of time to sort out the mushrooms and broccoli.

Put a little oil in a pan to warm up; if you have mushrooms in a jar you could use some of this oil. Fry the mushrooms and broccoli together for about five minutes until the broccoli is soft but still with a little bite. Serve on top of the risotto.

Broccoli and Mushroom Risotto

Creamy, savoury, gooey risotto with robust, herby mushrooms and sweet, crunchy broccoli make for a fantastic dinner. It was nice to give the broccoli a chance to shine and the mushrooms gave an additional texture and flavour. Simple but scrumptious.


  1. says

    I like risotto that is properly moist. Risotto that stands upright (or worse, in a cutesy dome) is just not right. PSB, mushrooms,and risotto sounds like a perfect combo.
    I have a few spears of asparagus coming through now, and that’s another good risotto ingredient!

  2. Anonymous says

    Great blog, awesome dish!
    Adding red wine to a mushroom risotto is also fantastic, and if you don’t like opening a bottle of white wine every time you make risotto, you can use dry martini / vermouth to the same effect. Lasts much longer in the pantry..
    <3 from NZ 🙂

  3. says

    I am envious of your nearby Italian deli–I would love to have a place like that! This risotto looks absolutely delicious–I have never tried broccoli in risotto, but will soon.

  4. says

    Mmmm… how delicious this risotto. I love this type of broccoli too. Actually I love all type of broccoli and combining them with the creamyness of a risotto must be ever so good!

  5. says

    I love Risotto, and your recipe with these gorgeous purple broccoli and mushrooms look delightful!Which also reminds me that I haven’t made Risotto in a long time!Thanks for reminding me :)Will be trying your recipe very soon!

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