This is no regular risotto. A British delicacy, Bubble and squeak refers to mashed and fried cabbage, carrot, peas and potato. Inspired from chef Paul Ainsworth’s recipe, I have made this risotto using boiled wheatberries and sorghum instead of Arborio rice. Fried red/purple cabbage, carrots, peas and potato. Aromatics like shallots, garlic and fresh herbs. White wine and a generous amount of grated cheese. Served with salt roasted beetroot, garlic and walnut puree and panko fried poached egg on top.
Above photograph is in a better resolution.