Sprouts risotto

Adapted from Ottolenghi's Plenty More

(serves 4)

Yes, the sprouts adventure continues! Whilst winter gets colder day by day, the inner desire for carbs is getting stronger. I'd like to think it relates to more running, but it seems totally unrelated and being hungrier happens whether i exercise or not. Nonetheless, sprouts are a great winter vegetable, full of fibre, Vit C & K and has cancer-protective qualities! So this sprouty cheesy risotto seemed like a fair compromise between healthy and indulging! 

The original recipe called for a cheese named dolcelatte, but i think maybe this is only available in Italy?? My local deli didn't have it but i read gorgonzola is it's stronger cousin, so i've just pulled back a bit on the cheese quantities - better for the arteries too! I have to say though, gorgonzola and sprouts are definitely great companions :)

Prep time: 20 min

Cooking time: 45-50 min

Ingredients
1 leek
1 brown onion
20g butter
2 lemons (lemon peel from one, rind from the other)
500g brussels sprouts
300g arborio rice
200mL white wine
1L vegetable stock
40g gorgonzola, separated into 2cm chunks
30g parmesan, grated
10g tarragon
80g prosciutto (optional)
olive oil
salt and pepper

Method
1. Heat the vegetable stock in a pot on the stove, keep warm.
2. Finely dice the leek and brown onion.
3. Heat a deep frypan or risotto pan, add 20g butter and 1T olive oil. Add the leek and onion and sauté on medium heat for 5 minutes, then add in the lemon peel and continue to sauté for 5 minutes until soft and caramelised. 

4. Prepare the brussels sprouts by chopping off the end and peeling the outer leaves (for frying), and then slice the insides into 2mm slices.

5. Add the chopped sprouts and arborio rice into the pan, toss and add in the wine. Stir gently for a few minutes until the wine is absorbed, then start to add the stock in one ladle at a time, waiting until the majority of the liquid has been absorbed before adding the next ladle. Continue until all the stock has been added and absorbed. This will take about 25-30 minutes.
NB. Remove the pan from the heat once you've tasted the risotto is al denté - this helps to avoid it over-cooking and becoming too soggy...

Before and after adding the stock...

6. Meanwhile, heat a saucepan with about 2cm oil until it is very hot. Add a handful of the sprout leaves in - stand back as it splatters! Swizzle around as needed to ensure it is evenly cooked, shouldn't take more than a minute or two. Remove and leave on a plate lined with a paper towel to absorb the excess oil. Continue with frying the outer leaves until all has been fried to a golden brown.

7. Finely chop the tarragon. Toss in the gorgonzola, parmesan and tarragon until melted. 

8. Finally, add the lemon rind and a squeeze of lemon juice. Season with salt and pepper to taste, then serve up with the fried sprouts on top, a sprinkle of parmesan and a drizzle of olive oil. If desired, add a few slices of crisp prosciutto on top (great for colour, saltiness and texture)!