Christmas leftovers Risotto
Give those sprouts a great makeover with this incredibly creamy risotto, also using the leftovers Wensleydale cheese with cranberries from the boards. A simple and speedy dish, still full of festive flavours.
Christmas leftovers Risotto
Give those sprouts a great makeover with this incredibly creamy risotto, also using the leftovers Wensleydale cheese with cranberries from the boards. A simple and speedy dish, still full of festive flavours.
Cooking Instructions
- 1
In a large frying pan start by toasting your chorizo if using. Once this has become nicely crunchy, set aside. in the same pan add your butter and shallot diced and let this sweat for about 1 or 2 minutes. Add your rice and toast for 2 minutes. If using some wine, now is the time to add and let the alcohol evaporate. Once your rice is toasted, start by introducing your liquid, make sure the stock is at the same temperature as the rice.
- 2
Add about 150ml at the time and continue until you have the last liquid in your jug, making sure that the previous has been fully absorbed. Add your sprouts and the last part of the stock and let simmer. In the meantime prepare your cheese sauce. To the small pan, add your milk and crumbled cheese and bring to a vivid simmer. Whisk lightly until the cheese is completely melted. Your risotto should be cooked. Take this off the heat and add your creamy sauce. Serve with chorizo and peppercorns.
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