| 1 | Preheat your oven to 200°C /180°C Fan / Gas Mark 4 / 400°F |
| 2 | Wash the brocolli
g Broccoli |
| 3 | Cut the heads off of them nice and near the top so you maintain as much of the stalk as possible - keep the rest for another dish another day |
| 4 | Cut the stalks into chunky wedges |
| 5 | Roughly slice the mushrooms - but not too thinly
g Mushrooms, Closed Cup |
| 6 | Throw half of the brocolli wedges and all of the mushrooms into a suitably sized roasting tray with half of the oil and a squeeze of lemon juice - then season generously with salt and pepper and mix well
x Lemon Tbsp Oil, Olive, Extra Virgin |
| 7 | Pop the tray into the oven and cook for about 35 to 40 minutes, giving the veg a turn halfway through - until the brocolli is tender and the mushrooms have gone dark and sticky |
| 8 | Finely dice the leeks and celery
g Celery x Leeks |
| 9 | Add the other half of the broccoli wedges to a suitably sized saucepan with the leek, celery and the rest of the olive oil
Tbsp Oil, Olive, Extra Virgin |
| 10 | Cook over a gentle heat for 10 minutes, stirring, without colouring |
| 11 | Imbetween stirs - make up the stock with the amount of boiling water as shown below
g Water x Stock, Vegetable |
| 12 | Peel and crush the garlic and add with the rice to the saucepan
x Garlic Clove g Rice, Arborio Risotto |
| 13 | Cook over a medium heat, stirring constantly, for 2 minutes, until the grains turn translucent |
| 14 | Pour in the wine and simmer until the liquid has been absorbed, then repeat with the hot stock, a ladleful at a time, stirring the rice vigorously and often - the rice will take about 20 to 25 minutes to become just tender
g Wine, White |
| 15 | Meanwhile roughly chop the walnuts, then pop them onto a baking tray and pop them into the oven for about 5 minutes
g Nuts, Walnuts |
| 16 | Tear up the sage
g Sage, Fresh |
| 17 | Now add half the cheese to the saucepan- and season to taste with salt, pepper, and a squeeze or two of lemon juice
x Lemon g Cheese, Parmesan, Fresh |
| 18 | Stir, then turn off the heat, cover and leave to sit for 5 minutes |
| 19 | While the risotto rests, the roasted brocolli and mushrooms should just be ready - so next, throw the walnuts and sage into the tray, mix well and return to the oven for a final 3 to 4 minutes to crisp up the sage |
| 20 | Pop your serving bowls in the oven to heat up - doing this will ensure that the risotto retains as much heat as possible when serving |
| 21 | Prep the salad by mixing together the two different leaves
g Rocket, Wild g Salad, Mixed Leaf |
| 22 | Serve the risotto into shallow bowls and top with the veg from the roasting tray - and finish with the remaining cheese - serving immediately with the salad
g Cheese, Parmesan, Fresh
|
Cairt Bhidh
Mushroom Risotto With Brocolli, Sage & Walnuts heart_plus
