If you bought just a few too many brussels sprouts over the festive season and have no idea what else to do with them other than boil them, then this is the perfect recipe.
Its quick, really tasty and something unusual to surprise your guests with..
Ingredients: (to serve 2 hungry people or 4 as a starter dish)
20g salted buter
1tbsp olive oil
1/2 large onion, peeled and diced
1 large garlic clove, peeled and crushed
1tbsp fresh thyme leaves
2 lemons (1 shaved into long strips of lemon zest and the other for grated lemon zest.)
150g risotto rice
250g trimmed bussels sprouts (100g shredded and 150g quartered)
100ml dry white wine (I used Sauvignon Blanc)
500-600ml good quality chicken or vegetable stock
Salt and black pepper
Sunflower oil for deep frying
Put a large heavy-based casserole dish over a medium-high heat. Add the butter and olive oil and once the butter has melted, add the diced onion.
Cook the onion on a medium heat for 7-10 minutes until soft and starting to caramelise. Then add in the crushed garlic, thyme leaves and strips of lemon zest. Cook for another 2-3 minutes and then add in the rice, a good pinch of salt and black pepper and the shredded sprouts. Cook for another 3-5 minutes, stirring, and then add in the white wine. Let the wine simmer for a few minutes until reduced and then add in your first spoonful of stock.
Continue to add in the stock, a ladleful at a time, stirring well in between each addition until the liquid has been absorbed before you add in the next ladleful. Continue to do this until the rice is cooked but still has a little bite.
Whilst the risotto is cooking, add the sunflower oil to a medium-sized saucepan so that you have about 2cm of oil. Heat the oil over a medium-high heat. Once the oil is hot, add the quartered brussels sprouts, a few at a time with a slotted spoon and deep fry them for about 20-30 seconds until golden and crispy. (Be careful as the oil will spit a bit). Once cooked, transfer to some kitchen paper whilst you fry the rest of the quartered sprouts.
Once the risotto is ready, stir through a small knob of butter and a handful of grated parmesan or cheddar cheese, as well as half of the fried spouts.
To serve, top each portion of risotto with a few more of the fried sprouts, some lemon zest and a squeeze of lemon juice.
Recipe by Yotam Ottolenghi, slightly adapted from from http://www.theguardian.com/lifeandstyle/2014/jan/17/brussels-sprout-recipes-yotam-ottolenghi