People either love or hate sprouts and as it happens Dean and I love them! We are very lucky this year to have homegrown sprouts off my Dad’s allotment and they are yummy! We had so many and we love our risottos so we thought why not try a sprout risotto! The bacon goes really well with it and I wished I had made more – it was that good I would have liked seconds!
We went to the Good Food Show this year and bought a few goodies – one of them was truffle oil (the best one we’ve ever tried!). We had also been out for dinner that week and Dean ordered a festive pizza with sprouts, mushroom and truffle, so we drizzled some on the risotto. It was great gave the dish an extra flavour, if you haven’t got any then I would really recommend you get some, it’s great in mushroom risottos and on eggs.
So if you love your sprouts and are looking for ideas of what to do with them this Christmas, I urge you to try this recipe!
Are you a sprout lover or hater? Let us know in the comments below!
Sprout and Bacon Risotto
Ingredients
- 10-12 sprouts quartered
- 6 rashers bacon chopped
- 1 onion chopped
- 1 clove of garlic
- 160 g risotto rice
- 2 pinches grated nutmeg
- 30 g Parmesan cheese grated (plus extra for serving)
- 2 pints chicken stock
- white and black pepper seasoning
- truffle oil for drizzling (optional)
Instructions
- Add a small amount of oil to a pan and on a medium heat cook the garlic and onions until soft.
- Add the rice and a small amount of stock to the pan and stir until it has absorbed into the rice.
- Add the sprouts and some more stock and continue to stir.
- Add the cheese, nutmeg and season with white and black pepper.
- Keep adding the stock until the rice goes soft and stir at all times.
- Cook the bacon in a separate pan, and add to the risotto.
- Drizzle with truffle oil and some parmesan cheese.
- Serve and enjoy!
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