Bubble and squeak risotto with crispy egg

by Paul Ainsworth
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Ingredients

Cereals, Grains & Pasta

  • 250g of risotto rice

Dairy

  • 2 knobs of butter
  • 1/4 tbsp of light mascarpone

Fruit & Vegetables

  • 1 large onion, finely diced
  • 1 garlic clove, finely grated
  • 1/2 carrot, grated
  • 1/4 cabbage, shredded

Salad & Fresh Herbs

  • 1 sprig of thyme, leaves picked
  • 6g of tarragon, chopped

Store Cupboard

  • 1.4l vegetable stock
  • 2 pinches of pepper
  • 2 pinches of salt
  • 6 eggs
  • 50g of plain flour

Cheese

  • 125g of Parmesan, grated

Oils & Vinegars

  • 2 dashes of olive oil
  • 100ml of white wine vinegar
  • 1000ml of vegetable oil

Bakery

  • 100g of white breadcrumbs, fine