A perfect veggie main that goes brilliantly with traditional Christmas accompaniments
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Make it for one
Make a half quantity of the risotto and filling. Blanch 1-2 outer cabbage leaves, then use to line a lightly oiled medium ladle, leaving an overhanging edge. Fill the ladle with the various layers, then fold the overhanging cabbage over to seal. Turn it out, wrap in cling film, then chill on a plate, join-side down. Reheat in the microwave on medium for 5 mins until hot, or in the oven, wrapped in buttered foil, for 15-20 mins at 180C/fan 160/gas 4.
It’s really important to cool rice as quickly as possible and reheat to piping hot before serving. This is because, in lukewarm temperatures, naturally present bacteria can multiply quickly to dangerous levels.