Gammon and Brussels sprout risotto
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2 mains or 4 starters
Drowning in Christmas leftovers? This recipe turns leftover gammon and Brussels sprouts into an elegant and simple meal.
  • About 100g cooked gammon/ham choppeed
  • 1 medium onion, finely chopped
  • 1 large cloves of garlic, crushed
  • About 1 cup cooked Brussels sprouts, chopped
  • 300g of risotto rice (Arborio or Carnarolli)
  • 60g Parmesan cheese, grated
  • 150ml white wine
  • 2 tbsp olive oil
  • 20g +20g butter
  • 600ml vegetable stock
  • salt and black pepper
  1. Melt 20g of the butter together with the olive oil in a large, heavy-bottomed saucepan.  Add the onion, garlic, gammon and sprouts and sauté until the onion is translucent and the gammon is heated through.
  2. Add the rice and cook for a minute or two, stirring constantly stir so that each grain is well-coated with oil/butter.  Add the white wine and keep stirring until the liquid has been absorbed almost completely.
  3. Add the hot stock a ladleful at a time (probably about 150-200 ml per ladle).  Keep stirring until each ladleful has been completely absorbed, but do not let the rice dry out and stick to the pot.  Once each ladleful is absorbed, add the next until the stock has all been added.  The rice should be soft but each grain should retain some bite in the centre, perfectly al dente, which should take about 20 minutes.
  4. As soon as the rice is ready, remove from the heat and stir in the remaining 20g of butter and the rest of the grated Parmesan cheese.  Taste and season with salt and black pepper as desired – I added no salt as the gammon and the stock already contained enough.
  5. Garnish with a little more grated Parmesan cheese and serve immediately.
Recipe by Cooksister | Food, Travel, Photography at