Harvest Monday: Rainbow Chard Gratin and White Sprouting Broccoli

Its been a long while since I participated in Harvest Monday which is hosted these days by Dave over Our Happy Acres.

So here is my very small harvest.

A good bunch of Rainbow Chard  and Perpetual Spinach.

From A2K blog archives

I have  also harvested some white sprouting broccoli that have been simply steamed as an accompaniment for meals.

White Sprouting Broccoli and Smoked Paprika Risotto

Lots has happened in the last month, but one of the biggest upheavals has been a house move and I have to say I am so relieved its over (until the next time of course!). 

I am slowly settling into my new abode and getting familiar with my new surroundings.  I will share more in the next couple of weeks about my new kitchen, my new garden, vegetable growing plans and so forth, but with spring well and truly here, let me share with you a recipe that I made recently with white sprouting broccoli. 

I'm not a huge fan of standard bushy head broccoli.  I prefer the purple sprouting variety that is available this this time of year, so you can imagine my excitement when I found both purple and white sprouting broccoli next to each other at a local food producers market.   I have grown white sprouting broccoli in the past, but sadly I never got to try it due to the loss of my allotment plot when I lived in the West of Scotland. Anyway, having never tried white sprouting broccoli, that is what I went for.  

Before adding it to this Smoked Paprika Risotto, I simply steamed the white sprouting broccoli.  I found it a little bitter, so was glad it was part of this Smoked Paprika Risotto which was really good. 

White Sprouting Broccoli and Smoked Paprika Risotto
Serves 4
Ingredients
200g white sprouting broccoli, steamed tender and set aside to cool

2 tablespoons olive oil
1 onion, finely sliced
1 teaspoon smoked paprika
2 garlic cloves, crushed
250g risotto rice
200g can of chopped tomatoes
1 1/2 pints gluten free vegetable stock
Salt and pepper to taste
Method
In a wide pan, heat the oil.  Stir in the onion and sauté for 10 minutes or until soft. Stir in the garlic and paprika and cook for a a minute, then stir in the rice and cook for a minute or so. 
Add in the tomatoes along with its juices and 150ml of the vegetable stock.  Bring to the boil, then reduce the heat to a simmer.  Once the stock has been absorbed by the rice, gradually add more, a ladle at a time until all is used up.  Stir frequently until the rice is cooked, about 20 - 25 minutes.  About 5 minutes before the rice is cooked, stir in the steamed broccoli. 

I am sharing this recipe with Tasty Tuesdays hosted by Vicki at Honest Mum; and Recipe of the Week hosted by A Mummy Too.