Purple sprouting broccoli with leek and shallot farrotto

By kstiles13

Ingredients

• 1.5 litres/2 3/4pt vegetable stock
• 3 tbsp olive oil
• 250 g/9oz leeks, washed and thinly sliced
• 250 g/9oz shallots, thinly sliced
• 4 garlic cloves, finely chopped
• 1 sprig fresh thyme, leaves only
• 1 tbsp chopped fresh sage leaves
• 200 g/7oz farro simiperlato (triticum spelta, or spelt, available from Italian delicatessens and some supermarkets)
• 100 ml/3 1/2floz white wine
• 100 g/3 1/2oz butter
• 85 g/3oz hard sheep's cheese, freshly grated
• For the purple sprouting broccoli
• 3 tbsp olive oil
• 500 g/1lb 2oz purple sprouting broccoli
• 1 medium red onion, halved and thinly sliced
• 1 fresh hot red chilli, halved and sliced, seeds included
• 4 fresh tomatoes, halved and sliced
• 3-4 tbsp hot vegetable stock
• salt and freshly ground black pepper

Details

Servings 4
Preparation time 30mins
Cooking time 40mins

Preparation

Step 1

1.

For the farrotto, bring the stock to the boil in a large saucepan then turn down the heat and keep at a low simmer.
2.

In a large saucepan, heat the olive oil and cook the leeks, shallots and garlic for five minutes over a medium heat. Add the herb leaves and the farro, and cook again for five minutes, stirring occasionally, to toast the grains. Add the wine, lower the heat and simmer for approximately five minutes until it has been absorbed. Pour in a ladle or two of hot stock and simmer, stirring occasionally, until it has been absorbed.
3.

Continue adding stock for about 40-50 minutes or until the grains are soft and chewy. When the farrotto is cooked and all the stock has been absorbed, stir in the butter, cheese and some salt and pepper.
4.

For the sprouting broccoli, heat two tablespoons of the olive oil in a pan and cook the sprouting broccoli, red onion and chilli for two minutes over a medium heat. Add the tomatoes and the remaining olive oil, and cook for two minutes. Then add a few tablespoons of stock and some salt and freshly ground black pepper, and cook for one minute.
5.

Serve the sprouting broccoli with the farrotto, pouring the juices from the pan over each portion.