Bring 1.2 litre stock (chicken or vegetable) to a boil, then turn down the heat to a simmer.

Cut the stalks of 300g purple sprouting broccoli into a fine dice and add to the stock. Separate the remaining florets into little stems and set aside.

Pour 1 tbs olive oil and 1tbsp butter into a heavy-based pan,  add 2 shallots, finely chopped, and soften without colouring, on a medium heat (about 5 minutes). Add 2 garlic cloves, finely chopped and cook for a further minute.

Add 275g carnaroli or arborio rice, stir to coat and toast the grains briefly for 2 minutes.

Pour in 100ml white wine, stir, and let the wine evaporate completely.

Start adding the stock and stalks, a ladleful or two at a time to the rice, stirring and scraping the rice from the bottom of the pan. When each addition of stock has almost evaporated, add the next ladleful. 

After about 12 – 14 minutes, when the grains will be getting softer, but will still have a decent bite, stir in the broccoli florets. Cook for another 2 minutes, while continuing to add stock (or water if you run out).  

Turn off the heat, add a light drizzle of olive oil and stir. Add a little stock to loosen the rice grains to a porridge consistency, cover and let rest a few minutes. 

Add 150g chopped gorgonzola and stir to combine. 

Taste before seasoning with salt and pepper.

Serves 4.