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):
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.
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.
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!
A nicely made risotto and there is nothing like seasonal ingredients to go with it
Lovely risotto, mushrooms add a perfect aroma to this dish. Well done!
I love risotto and these flavors sound like they would go together perfectly!
fun! we grow purple cauliflower and it is so good! looks fabulous
What a delicious risotto, and the purple broccoli and mushrooms are a perfect spring addition to the dish, awesome!
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 🙂
Lucky you, we could do with a decent Italian Deli around here.. Gorgeous risotto, I can almost taste it! A.
Sad to say we don’t get the purple broccoli over here but I sure will love to try out this yummy recipe with the normal broccoli.
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.
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!
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!
This is one healthy and delicious risotto! I love everything in it!