Brussel sprouts are not just for Christmas and there are far better ways of cooking them than being over boiled and thrown on to your festive dinner plate. This risotto shows you just how good they can taste and how amazing they are on top of this dish, with some crispy bacon. It may sound crazy but we promise you it’s a moment of madness you won’t regret!
Ingredients (serves 2)
- 200g Arborio rice
- 1 clove of garlic (crushed)
- 1 onion (fine diced)
- 250ml white wine
- 500ml chicken stock
- 100g bacon lardons
- 50g parmesan cheese (extra for serving)
- 8 Brussel sprouts
- Salt and pepper to taste
- Cut the ends of the Brussel sprouts off and then in half and across each half, into 1mm strips like mini shredded cabbage. Set aside for later.
- In a frying pan (deep enough to make a risotto) on a high heat with about a tsp of oil, fry the bacon until crispy and set aside on a paper towel for later.
- With about a tablespoon of oil in the same pan on a medium heat, sweat the onion and garlic until soft and then cook for a few more minutes until it begins to colour slightly.
- Add the rice and mix in well and cook for a further minute.
- Turn the heat up high and add half of the white wine and keep stirring until it has completely absorbed into the rice. Add the other half and do the same.
- Once to wine has completely absorbed, turn the heat down to medium and add the chicken stock, roughly a quarter at a time, stirring until it has completely absorbed.
- Whilst you are cooking the risotto and the last of the stock is in, turn it right down. Add the shredded sprouts to a hot frying pan with about a teaspoon of oil. Keep stirring until they start to colour and then add to a paper towel to absorb the excess oil, to make them even crispier. Add the bacon to the pan to heat back through and add a little more colour, and then stir into the risotto.
- Once the rice is cooked, serve with the shredded sprouts on top and a little extra parmesan.