Gorgonzola and broccoli risotto
Serves: 4
Total time: 
Photographed by Martin Poole
Gorgonzola and broccoli risotto
Recipe by Lucy Jessop
Serves: 4
Total time: 
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Nutritional information (per serving)
Calories
575Kcal
Fat
24gr
Saturates
7gr
Carbs
64gr
Sugars
4gr
Fibre
3gr
Protein
16gr
Salt
1.1gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 sticks celery, chopped
- 3 garlic cloves, finely chopped
- 50g walnut pieces, roughly chopped
- 300g risotto rice
- a glass of dry white wine (optional)
- 1-1.2 litres hot vegetable stock
- 1 x 200g pack purple sprouting broccoli
- ½ x 200g pack Gorgonzola piccante, crumbled
Step by step
- Heat the oil in a large pan. Gently cook the onion and celery for 10 minutes until soft. Stir in the garlic and cook for 1 minute. Toast the walnuts in a dry frying pan; set aside.
- Add the rice to the onion and cook, stirring, for 2 minutes. Increase the heat, pour in the wine, if using, and bubble until absorbed. Add a ladleful of stock and stir constantly until absorbed, then repeat until all the stock has been added – this will take 15-20 minutes.
- Meanwhile, trim the broccoli of woody stalks and cook in boiling water until tender; drain well. When the rice is al dente, stir in 75g of the Gorgonzola. Season to taste, cover with a lid and leave for 2 minutes.
-
Serve with the broccoli and scatter over the rest of the cheese and the walnuts. TipIf you're not a fan of blue cheese, a combination of Parmesan and Taleggio works well, too.
