• Black pepper
• 60g Parmesan, grated, plus extra to serve
• 750ml hot chicken or turkey stock
• 150ml white wine
• 300g Arborio (risotto) rice
• 8-10 cooked Brussels sprouts, shredded
• 100g cooked turkey, chopped
• 1 large garlic clove, crushed
• 1 onion, finely chopped
• 40g butter
• 2 tbsp olive oil

1. Melt the olive oil and half of the butter in a large pan. Add the onion, garlic, turkey and sprouts and cook for 5-6 minutes until the onion is translucent and the turkey is heated through.
2. Add the rice and cook for a minute or two, stirring constantly to coat every grain of rice with butter.
3. Add the white wine and keep stirring until the liquid has been nearly all absorbed.
4. Add the hot stock one ladleful at a time, stirring frequently until each ladleful has been absorbed before adding the next. Continue until the stock has all been added. This should take about 20 minutes. The rice should be soft but still retain some bite.
5. Remove from the heat and stir in the remaining butter and the Parmesan. Season with plenty of black pepper – you shouldn’t need to add salt as the stock and cheese are both salty.
6. Serve immediately, topped with extra grated Parmesan.