Green Risotto With Goats' Cheese And Chilli Purple Sprouting Broccoli

Boil a full kettle

Peel and finely dice your brown onion[s]

Peel and slice your shallot[s] finely, then peel and finely chop (or grate) your garlic

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely (like it hot? Keep the seeds in!)

Chop the heads off your purple sprouting broccoli and set aside, then finely chop the stalks

Wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can and chop finely

Reboil a full kettle

Heat a large, wide-based pan (preferably non-stick) with a little drizzle of olive oil over a medium heat

Once hot, add the chopped onion and half the chopped garlic (you'll use the rest later!) with a small pinch of salt and cook for 3-4 min or until beginning to soften

Dissolve your vegetable stock mix in 750ml [975ml] [1.4L] boiled water

Once the onion is beginning to soften, add your arborio rice and chopped stalks and cook for 1 min, stirring to coat the grains in the oil

Add the vegetable stock a ladle at a time, stirring continuously for an initial 20 min or until all of the stock is absorbed and the rice is cooked

Meanwhile, heat a pot over a medium heat with 2 tbsp [3 tbsp] [4 tbsp] olive oil

Once hot, add the chopped chilli, remaining garlic, sliced shallot, pine nuts with 1/2 tsp [1 tsp] [1 1/2 tsp] sugar and a pinch of salt and cook for 5-6 min or until softened and slightly toasted – this is your chilli-nut oil

Preheat the grill to medium-high

After the initial 20 min, add the purple sprouting broccoli florets to a baking tray with a small drizzle of olive oil and a pinch of salt

Put the tray under the grill for 6-7 min or until tender with a slight bite and lightly charred – this is your charred purple sprouting broccoli

Once the rice is cooked, add your Chinese rice wine, grated Italian hard cheese and chopped spinach to the pan and cook for 5 min further

Season with a pinch salt and add a splash of water to loosen the risotto if needed – this is your green risotto