Here’s a lovely Rachel Allen recipe for PSB in a goat’s cheese risotto. For more recipes visit rachelallen.com.
Preheat the oven to 180°C, 350°F, Gas 4.
Pour the olive oil into a large overproof saucepan and place on a medium heat. When it is hot, add the finely chopped onion. Season with salt and freshly ground black pepper, then reduce the heat to low, cover and cook for 6-8 minutes until the onion is soft but not browned. Remove the lid and increase the heat to medium, stir in the risotto rice and cook for 1 minute, then pour in the dry white wine and bring to a simmer.
Cook for 2 minutes, or until the wine has evaporated, then pour in the vegetable or chicken stock, whichever you are using, season again with salt and freshly ground black pepper and bring to the boil. Cover and cook in the oven for 7 minutes.
Remove the risotto from the oven and stir in the purple sprouting broccoli pieces, then cover the pan again and cook for a further 7-9 minutes or until the rice is almost tender. Stir in the fresh or frozen peas, whichever you're using, and return to the oven for 2 minutes.
Once the rice and peas are cooked, use a wooden spoon to beat in the butter and the finely grated Parmesan cheese. Taste for seasoning, adding more salt and freshly ground black pepper if it's needed, then serve the risotto on warmed plates with the soft goat's cheese crumbled over the top.