Cooking corner

Broccoli rice and blue cheese
Ingredients
250g broccoli florets with stems
750 ml vegetable stock
1 small, or half a medium onion
40 gr butter
1 clove garlic
350 gr long grain rice
50 ml white wine
3 tbsp, chopped parsley
To finish:
Butter 25 gr, cut into small pieces
30 gr parmesan cheese grated
Stilton or other blue cheese

This is a risotto by method, but soupier and made with vegetable not chicken stock

Cut the florets from the stems. Cut the stems into thin slices. Put the stock on to boil. When it is boiling, lower in the trimmed florets, leave for 3 minutes then remove and set aside.
Peel the onion, then cut it in half and finely chop. Melt the butter in a high-sided shallow pan, then add the onion and cook for 5 minutes over a low to moderate heat, stirring regularly, making sure it doesn’t brown.
Peel the garlic, slice thinly and add to the onion, then stir in the sliced stems. Let them cook for a couple of minutes then add the rice, stir to coat with the butter then immediately pour in the vermouth or white wine.
Continue cooking for a minute, then add a ladleful of the hot vegetable stock. Stir gently and continue cooking over a moderate heat until the liquid has almost all disappeared. Keep stirring and adding liquid by the ladleful until you have a creamy, comforting, almost soupy texture.
Stir the chopped parsley into the rice then the butter and parmesan. Fold in the cooked florets of sprouting and crumble the blue cheese on top.