Purple Sprouting Broccoli and Asparagus Risotto

Vary the vegetables that you use to suit the seasons. I like to keep the vegetables separate but mix them in if you prefer.


300g each of asparagus and purple sprouting broccoli, woody ends snapped off

1 onion, chopped finely

1 leek chopped finely

2 tbsp of oil or butter for cooking

2 cloves garlic, finely chopped

A sprig of thyme

1 bay leaf

300g risotto rice

150ml white wine

1 litre hot vegetable stock

To finish

1 tbsp olive oil or butter

2 tbsp grated parmesan cheese (or vegetarian alternative) plus extra to serve

Chopped parsley


In a large, deep frying pan warm the oil or butter and gently cook the onion and leek until it is really soft. Add the garlic and thyme and stir for a couple of minutes.

Add the rice to the cooked onions and stir well, then add the wine and stir again. Add the stock a ladle full at a time, stirring often until the rice has absorbed all of the liquid. This should take about 20 minutes on a low heat. In a bring a small pan of water to the boil and cook the spring vegetables for 3-4 minutes so that they are tender but still have some bite.

Taste the risotto, it should be soft and tender; if it is still a bit hard add a little more liquid and allow to cook for a few more minutes. Add the olive oil or butter, and the cheese, and stir for the last couple of minutes, season well with salt and pepper.

Spoon the Risotto into bowls and serve with the Spring vegetables on top. Serve with extra parmesan and chopped parsley.