Bubble & Squeak Risotto recipe

Bubble & Squeak Risotto

Recipe for 5 portions

30 minutes cooking time

10 minutes prep

?

Ingredients

1 lemon

20g garlic -peel and finely chop

10g vegetable bouillon

700ml water / or vegetable stock - make from using up vegetable peelings from Christmas dinner

75g smoked cheddar cheese - grated (or can use different hard cheese) great way to use up cheeses from cheese board on Christmas day

5g fresh Thyme

10g Parsley

50ml white wine

15ml rapeseed oil

50g walnut pieces

300g spelt grain

125g white onions - peel & finely diced

20g butter

125g celery - finely dice

125g white cabbage - finely shredded

125g Carrots?- finely diced

Great chefs’ tip: use any of the peelings, trimmings & stalks from herbs in your stock for extra flavour

Method:

1. Place a suitable size pan over a medium heat and add the rapeseed oil.
2. Add the celery onion garlic and thyme.
3. Cook over a medium heat until the veggies are soft and translucent, make sure this has no colour.
4. Add the rinsed spelt and cook for a couple of minutes to crack the grain.
5. Add the white wine to the pan and reduce completely.
6. Gradually add the stock in stages string frequently until the spelt is nearly cooked. Remove from the heat and set aside.
7. Meanwhile place another pan over a medium heat and add the butter.
8. Add the diced carrot and shredded cabbage to this and lightly sauté for 4-5 minutes.
9. Add 2tbsp of water and steam the???vegetables until tender.
10. Return the risotto to the heat fold through the parsley, grated cheese, and sautéed vegetables
11. Add additional stock if required.
12. Finish with the roughly chopped?walnuts and the juice of the lemon and serve.?