I couldn’t help myself with the name. Sorry. But I love Brussels Sprouts and try to make the most of them in their season, so I thought I would pair them with unctuous, creamy risotto. If you pass them through a food processor you get lovely, delicate shreds which can be swirled through your rice.
Sproutotto (serves 4):
1 onion, finely diced
1 sprig rosemary, leaves picked and finely chopped
4 handfuls of risotto rice
Splash of white wine
About 1 litre vegetable stock (I tried Knorr’s herb stock pot for this one, which was very tasty)
300g Brussels Sprouts
Large handful of grated parmesan
- Get the stock simmering gently in a saucepan.
- Fry the onion and rosemary gently in a large casserole dish. When softened add the rice, crank up the heat and stir for a minute. Add the wine and let bubble away to nothing. Turn down to a medium heat and start adding the stock a ladleful at a time, allowing it to almost disappear before adding the next.
- After about 20 minutes stock reducing, pass the Sprouts through a food processor to finely shred them. Get a separate pan on and add a little oil. Fry the sprouts for a couple of minutes and then shake over a good helping of Worcestershire sauce along with some seasoning.
- Once the rice is tender add the sprouts, parmesan and a knob of butter. Give the rice a jolly good beating, then pop a lid on the pot and turn the heat off. Leave for a couple of minutes and check the seasoning before serving.