Christmas waste-not risotto

Serves: 4

Time: 35 minutes

INGREDIENTS

2 JAZZÔ Apples, cored and roughly chopped

1 Large Onion, diced

150g Ready-To-Eat Chestnuts, chopped

8 Sage Leaves (or 1 tsp Dry Sage)

4 cloves Garlic, finely chopped

400g Arborio Rice

250ml Cider or White Wine

1.5 litres Chicken Stock

2 tbsp Butter

150g Roast Turkey or Ham, chopped or shredded

100g Stuffing, cooked

50g Wensleydale with Cranberries

Salt

Pepper

METHOD

Add the chicken stock to a large saucepan, bring to the boil, reduce the heat and keep warm.

Melt the butter in a large, heavy-based saucepan and add the onion and JAZZÔ Apple to the pan. Cook over medium heat until soft and translucent, for around 5 minutes, stirring occasionally. Add the chopped chestnuts, sage and garlic and cook for another minute.

Pour the rice into the pan and stir until well coated and the edges of each grain start to become slightly translucent (approx. 2 minutes), then add the cider to the pan and increase the heat to high. Stir constantly until the cider is fully absorbed, then add one ladle of chicken stock at a time and keep stirring until completely absorbed. Repeat this process for 10 minutes, then add the leftover meat to the pan. Continue to stir and add stock incrementally for another 10-15 minutes, until the rice is slightly al dente. Remove from the heat, transfer to bowls and crumble over the stuffing and Wensleydale with cranberries.

Recipe credit: Hungry Communications