Brussel Sprout Risotto

Do you have Christmas leftovers? Here is the perfect recipe to use them up!

Brussel Sprout Risotto and Pigs in Blanket 

Ingredients (serves 2)

  • 600g brussels sprouts (350g shredded and 250g quartered)
  • 8 pigs in blanket (sausages wrapped in bacon)
  • 2 tbsp olive oil
  • 3 cups chicken or vegetable stock
  • 1 lemon
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 cup finely chopped onions
  • 1 cloves garlic, minced
  • 1 tbsp fresh thyme leaves, roughly chopped
  • 250g pound risotto rice (such as Arborio or Carnoroli)
  • 1/4 cup dry white wine
  • 1/4 cup grated parmesan cheese
  • 1 ounce oak smoked cheese, crumbled
  • 1 tbsp tarragon leaves, chopped
  • Salt & pepper to taste


  1. Cook the pigs in blanket according to instructions. Then take out of oven to rest.
  2. Then turn the oven down or up to 180c.
  3. Next place the quartered brussels sprouts on a baking sheet, toss with olive oil and sprinkle with salt and pepper. Roast for 10 minutes, then remove from oven and toss over the sprouts and roast for a further 10 minutes until the edges are nicely browned.
  4. Whilst they are cooking start on the risotto. Make up 750ml vegetable stock.
  5. Finely zest half of the lemon and using a microplane cut a few long strips from the other half.
  6. Juice the lemon and measure out 1 tbsp of lemon juice and set aside.
  7. Heat a large pan over a medium high, add butter and olive oil. When the butter has melted add the chopped onions and sauté for around 7 minutes until soft and beginning to colour.
  8. Add the garlic, thyme and and lemon zest strips. Cook for around 2 minutes.
  9. Add the rice and shredded brussels sprouts to the pan and stir to coat with the olive oil mixture. Cook for around 3 minutes, stirring, until the rice has become slightly translucent.
  10. Next add the wine to the pan, stirring until the wine is almost absorbed. Then start to add the stock, one ladleful at a time, stirring between each addition of stock. When the stock is almost absorbed add another ladleful and continue stirring and adding stock until the rice is cooked al dente. The finished risotto should be slightly soupy and not too dry.
  11. Now stir in the parmesan cheese, tarragon and half the roasted brussels sprouts. Season with salt and freshly ground pepper. Serve in individual bowls topped with the remaining brussels sprouts, tarragon, crumbled oak smoked cheese, lemon zest and the 1 tbsp of lemon juice. Then pop on the pigs in blanket.

Thank you to @lovepopupslondon for this delicious recipe! 

Cheaze Does It

Join our Cheaze Tribe and get regular news, offers and Cheaze information.