Harvest season continues, and so does my series of seasonable eats! This week: wild mushroom and broccoli risotto. This is made with fresh pickings from The Sussex Peasant, a local pop-up farmer’s market here in Brighton. I’ve enjoyed switching my grocery shopping over to their local produce, and it’s worked out roughly the same price (albeit with less choice, because bananas aren’t a local crop!)
A Truly Autumnal Dish
As it’s autumn, there’s lots of produce to enjoy, and especially vegetables. My favourite vegetable has to be broccoli – it pairs with almost any dish, and adds a great green freshness and a little bite. It’s why I included it in this risotto dish, and while wild mushrooms are often the centrepiece of a dish, the broccoli shouldn’t be overlooked!
For a good risotto, be sure to choose quality ingredients. The locally-made Bookham & Harrison South Downs Butter is incredible, and shines through the risotto!
And finally, a good PFOA-free non-stick pan will help you keep this risotto from sticking! I’ve been using my Prestige Cookware Eco Pots & Pans daily for over four years and they’re still going strong.
How To Make This Risotto Vegan & Non-Alcoholic
This risotto can easily be made vegan – just switch out the butter I use at the start for olive oil. I recommend olive oil instead of frying oil, as you’ll want to use an equivalent amount – 55ml – so it will add a nice warming flavour.
Traditionally, risotto is made with white wine, but I choose to make mine with lemon juice. Really, it operates as an acid that balances out the rich broth and creamy butter. It’s up to you!
Wild Mushroom & Broccoli Risotto Recipe
Serves: 4
Preparation time: 1 hour
Ingredients:
- 300g risotto rice
- 1 x large broccoli
- 1 x large onion
- 2 x garlic cloves
- 300g wild mushrooms / chestnut mushrooms
- 50g butter / 55ml olive oil
- 1.2L stock
- 60ml juice of a fresh lemon / white wine
- Parmigiano reggiano (optional)
Method:
- Start by preparing your vegetables; slice the broccoli into bite-sized pieces. Finely chop the onion and garlic. Juice your lemon. And make up your stock, if not homemade.
- In a large sauce pan, melt the butter over a medium heat. Once melted and frothing, add your onion, and sauté until translucent, around five minutes.
- Add the garlic and rice and stir until everything is coated. Cook until the grains begin to crackle.
- Now, pour in the lemon juice and stir until it has been absorbed.
- Begin to add your stock, one ladleful at a time. Stir and wait until the stock has been absorbed before adding another. Keep going until all the stock has been used up.
- Now add your mushrooms and broccoli. Simmer for an additional 10 minutes and serve with fresh cracked black pepper and a sprinkle of parmagiano reggiano.
