Sprout & Lemon Risotto

Sprouts are super tasty when not overcooked and one of the vegetables we can actually grow in the UK so it’s a shame generally people only eat them at Christmas with a roast dinner. This recipe from Ottolenghi’s ‘Plenty More’ is freshened up by using lemon rind and tarragon and made a bit special with delicious dolce Gorgonzola. Ottolenghi serves this with some fried quartered sprouts (300g) which I didn’t serve on this occasion but can only improve things even more.

Serves 4

Ingredients

  • 30g butter
  • 2 small onions
  • 2 cloves garlic
  • few sprigs thyme
  • 2 lemons
  • 300g risotto rice
  • 200g sprouts
  • 200ml white wine
  • 900ml vegetable stock
  • 40g parmesan
  • 60g dolce gorgonzola
  • 10g tarragon
  • salt and pepper

Method

1. ) Peel and finely chop the onions. Chop the sprouts into shreds. Melt the butter in a saucepan and then add the onions. Start to fry until soft.

2.) While the onion is softening, peel and finely chop the garlic, strip the leaves from the thyme sprigs and peel the skin from one of the lemons. With a small knife, scrape any pith that’s left on the lemon strips. Finely slice the lemon skin.

3.) Once the onion is soft, dd the garlic, lemon and thyme to the pan and cook for a couple of minutes. Measure out the wine in a measuring jug.

4.) Add the rice to the pan along with the sprouts and toast for 1 minute.

5.) Add the wine and let it simmer until mostly cooked off. In the meantime, make up the stock.

6.) Add the stock in ladleful’s until it’s all absorbed and the rice is soft with a bite. Zest the lemon and measure out the cheese. Grate the parmesan. Finely chop the tarragon.

7.) Once the rice is soft, add the cheeses, lemon zest and some salt and pepper. Slice a lemon in half, remove the pips and squeeze in the juice from one half. Add the tarragon and stir.

Festive Pasta

Here’s my last pre-Christmas meal before I get into the real unhealthy Christmas fare. I saw a recipe for sprout, hazelnut and leek pasta on BBC Good Food and I thought why not add some Linda McCartney imitation pulled chicken and it would practically be Christmas dinner on a plate with far less effort. I really love sprouts and can’t see why anyone wouldn’t unless they’ve been subjected to overcooked soggy ones.

Serves 4

Ingredients

  • oil
  • 2 leeks
  • 200g sprouts
  • 2 garlic cloves
  • 50ml vegetable stock
  • 3 tbsp crème fraiche
  • 350g pasta
  • 1 tbsp parmesan
  • 1 lemon
  • 1 tbsp chopped, toasted hazelnuts
  • 1/2 pack Linda McCartney chicken

Method

1.) Wash and slice the leeks. Chop the ends off the sprouts, discard the outer leaves and quarter them.

2.) Cook in a frying pan with the oil for 10 – 15 minutes until softened.

3.) Peel and finely chop the garlic, zest the lemon and grate the parmesan and make up the stock.

4.) Put the pasta in a pan and cover with boiling water, cook until soft.

5.) Add the garlic to the frying pan and cook for another minute.

6.) Add the chicken and heat up until it’s defrosted.

7.) Stir in the stock and crème fraiche.

8.) Drain the pasta and add to the pan. Then stir through the parmesan, lemon zest and hazelnuts until everything is hot and the parmesan is melted.

9.) Season and serve.