WHAT TO EAT AT CHRISTMAS

Sprout and stilton risotto

Got leftover sprouts? Throw them in a blue-cheese risotto

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Got leftover sprouts? Throw them in a blue-cheese risotto

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  • SERVES 1
  • PREPARATION TIME 10 minutes
  • COOKING TIME 25 minutes
  • ¼ onion, diced
  • ½ vegetable stock cube
  • Handful of sprouts, sliced
  • Olive oil
  • Handful Arborio risotto rice
  • Kettle full of boiling water
  • 20g stilton cheese, crumbled
  • Sea salt and freshly ground pepper
  1. Fry the onion in a splash of olive oil over a medium heat and add a pinch of salt and pepper. After five minutes, when the onion is slightly translucent in colour but before it starts to brown, throw in the rice and toast it for one minute with the onion. Crumble in the stock cube and add about half a mug of boiling water from the kettle. Simmer and stir the rice continuously until most of the water is absorbed, then add more water. Repeat this process of adding water in small amounts as you continue to stir (you’ll need about 500ml in total). After about 20 minutes of adding water and stirring the rice, give it a taste and, once you have that perfect firm but creamy texture, remove from the heat.
  2. Meanwhile, pan-fry the sliced sprouts in a splash of olive oil over a medium-high heat with plenty of salt and pepper until the edges just start to go golden brown. Add most of the stilton along with most of the fried sprouts to the risotto. Stir until the stilton melts, then serve the risotto in a bowl, garnishing it with the remaining crumbled stilton and sprouts, along with some cracked black pepper.

Recipe extracted from Miguel Barclay's Fast & Fresh One Pound Meals

Recipe extracted from Miguel Barclay's Fast & Fresh One Pound Meals

Miguel Barclay's Fast & Fresh One Pound Meals by Miguel Barclay

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Tagged in:
Christmas Food
Cheese
Rice

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