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