Fish finger butty, Sprout & blue cheese risotto

A butty, for overseas readers, is a filled bread roll or sandwich.  We like MaccyD's filet o fish, but rarely buy them, cheaper to make our own.  So this is what we're having for lunch today - a wholemeal seeded roll filled with grilled fish fingers, slice of Swiss cheese, mayo and salad leaves, with sliced gherkins on the side (they tend to fall out if you put them in the butty, which is pretty messy to eat anyway).

Risotto - we have risottos quite often, we really like them, and it's a good way of using up leftover veg or meat.  As for the rice....I don't use proper risotto rice, just ordinary bog-standard brown rice.  Sacrilege, I know.  And using ordinary rice means you don't get the soft creamy stickiness you have with proper risotto rice.  But we don't care, we still like it anyway.  The reason I don't use risotto rice is partly cost - it tends to be dearer than ordinary rice - and partly because risotto rice generally is white.  As a diabetic, white carbs aren't good for me at all so I have brown by preference.  You can get brown risotto rice, but not generally in the shops (none of our local supermarkets stock it, nor does the health food store in the town) so have to order it online and it's a lot more expensive.  So brown ordinary rice it is.  I have a big 3kg bag of brown basmati which I bought cheaply from Approved Foods some while ago (Approved Foods is an online retailer of short- or out-of-date dried, tinned or packet foods), but today am using brown easy cook rice, slightly shorter grained, which one of the supermarkets had on offer a few weeks back.  

Marlene S mentioned a Brussels sprout and cheese risotto she made from a Miguel Barclay book, he used Stilton but Marlene's family aren't keen on it so used goats cheese instead.  We do like blue cheese - I haven't got Stilton but do have a pack of Dolcelatte I picked up yesterday on a yellow sticker.  As a soft cheese, it needs to be used quickly, so that's going in the risotto.  I'll also use sprouts (of course), one of our homegrown leeks, some mushrooms, sun dried tomatoes (there's a half full jar in the fridge that I keep forgetting about, hope there's no mould!) and some cider as the stock - we have a couple of bottles in the utility room bought when we had friends round ages ago that have been there ever since...the cider that is, not the friends!  Garlic bread from the freezer (still trying to make inroads into the freezer stuff).  I'll try to remember to take photos later.