Colcannon risotto

Colcannon is a traditional Irish dish of mashed potatoes made with vegetables like cabbage or kale, commonly served around St. Patrick’s Day in Ireland. Taking inspiration from colcannon, Adam Liaw reimagines the classic risotto, with an Irish twist!

• serves

  6

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

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Ingredients

• ¼ cup (60 ml) olive oil
• 1 small brown onion, finely chopped
• 3 garlic cloves, thinly sliced
• 2 cups carnaroli rice
• ½ cup (125 ml) white wine
• 1½ litres vegetable stock, hot
• 25 g butter
• ½ cup grated pecorino (or parmesan), plus to serve
• salt and black pepper

For the greens

• 25 g butter
• 1 tbsp olive oil
• 1 cup thinly sliced brussels sprouts
• 2 cups roughly chopped kale
• ½ cup finely sliced spring onions
• 1 tbsp finely shredded flat-leaf parsley, plus extra to serve

Instructions

1. Heat the oil in a large, heavy-based saucepan over medium heat. Add the onion and cook, stirring for 3 minutes, until softened, then add the garlic and fry for a further minute, or until fragrant. Stir through the rice and toast for 1 minute, then add the white wine and stir until absorbed. Add 1/3 of the hot vegetable stock and simmer for 5 minutes, stirring occasionally, until absorbed. Repeat twice with the remaining stock, until the rice is al dente.

2. Stir through the butter and pecorino cheese and season to taste with salt and pepper. The texture of the risotto should be quite soft so that it spreads easily on a plate if you tap the bottom of the plate. Use some extra stock or water to thin the risotto if the texture looks too thick.

3. Heat the butter and oil for the greens in a large frying pan over medium heat. Add the brussel sprouts and cook for 1-2 minutes, or until slightly browned. Stir through the kale and spring onions and fry until the kale is wilted. Stir through the parsley.

4. Stir the cooked greens through the risotto, then bring to the table and sprinkle with extra pecorino cheese, pepper and parsley to serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Watch the full episode here

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