Brussel Sprout Risotto

You can’t get much more wintry than a brussel sprout focussed meal. This risotto is delicious and made better by buttery brussels sautéed with sage and thyme and optional bacon and almonds, creating the perfect savoury salty combos.

Ingredients: Shallots, garlic, brussel sprouts, lemon thyme, sage, and spinach.

From the larder: Butter, 170g Arborio rice, 600-ml stock, 30g Parmesan, 40g almonds and/or 2 slices bacon chopped into pieces (optional).


  • Chop the shallots and garlic. Sauté in butter for 2 mins then add the Arborio rice and cook until it looks slightly translucent.
  • Prepare stock and add to the rice ladle-by-ladle and cook until rice is al denté and risotto creamy. Stir and allow stock to absorb between each ladle. This process should take about 20 minutes. Half way through cooking, add the lemon thyme leaves stripped off the stems.
  • While the risotto is cooking, slice the brussel sprouts, and chop the almonds and sage leaves. Melt a large knob of butter in a frying pan and fry the sprouts until they are soft and starting to brown. When sprouts are softening, add the almonds and sage and fry altogether.frying-brussel-sprouts-and-almonds-600px
  • If using bacon, start frying that first and add the sprouts followed by almonds and sage.
  • When risotto is ready, take off the heat, mix in spinach and grated Parmesan, allowing Parmesan to melt and spinach to wilt.
  • Stir the brussel sprouts, almonds, sage and optional bacon into the risotto and serve immediately.

Butternut Squash Risotto With Crispy Sage

Serves 2

Ingredients: 3-4 shallots, 2 garlic cloves, 1-2 sticks of celery , 200g butternut squash, 4-5 stems of sage, handful of rocket.

Larder: 2 knobs of butter (roughly 15g each), 170g Arborio rice, 600-700ml stock, 30g Parmesan.


  • Preheat the oven to 200 degrees C. Peel and chop the butternut squash into 1cm chunks, place in a baking tray, drizzle with olive oil, season and roast for 25 minutes while you make the risotto.butternut squash chopped 600px
  • Finely slice the shallots, a garlic clove and the celery and sauté for 5 minutes in a knob of butter. Add the rice and cook for 1 minute until rice looks slightly translucent.
  • Prepare the stock; gradually add to the rice a ladle at a time. Allow stock to absorb before adding the each ladle.
  • Add ladle by ladle until the risotto is creamy, soft and al denté. This should take about 20-25 risotto 1 600pxrisotto cooking close up 600px
  • When risotto is ready and squash cooked, add the grated Parmesan and squash to the risotto. Allow to stand for about 5 minutes with the lid on.
  • Meanwhile, in a separate frying pan, heat another knob of butter until gently bubbling. Fry the sage leaves (removed from stem) until crisp, about 1-2 minutes. You will be left with a lovely browned sage butter, which if you like, you can pour over the risotto!sage frying 4 600pxrisotto cooked 600px
  • Serve the risotto with crispy sage crumbled in and rocket as a side.whole plate risotto 600px