Spice up your chilly night with this sprouts-inspired risotto. Addition of Brussels sprouts makes this risotto rich with dietary fibers, omega 3 fatty acids, and vitamins (K, B1, B6, and C).
Fresh thyme leaves add up herbal values of the risotto and also boost its aroma. You can also use homemade chicken or vegetable stock. Parmesan and gorgonzola cheese provides a nice creamy touch to this Ottelenghi’s risotto.
From start to finish, this special risotto gets ready to entertain everyone in less than an hour. Delicious, exotic, and well-balanced nutrients – One can’t ask for more from this special risotto for a weeknight meal.
- 1¾ pounds brussels sprouts, ¾ pounds shredded and 1 pound quartered
- 2 - 3 T olive oil
- 8 - 9 cups chicken or vegetable stock
- 2 lemons
- 2 T unsalted butter
- 2 T olive oil
- 2 cups finely chopped onions or shallots
- 3 cloves garlic, minced
- 3 T fresh thyme leaves, roughly chopped
- 1 pound Arborio, Carnoroli or Vialone Nanorice rice (about 2¼ cups)
- 1 cup dry white wine
- 1 cup grated parmesan cheese
- 3 ounces gorgonzola cheese, crumbled
- ½ cup tarragon leaves, roughly chopped
- Kosher salt and pepper to taste
- 1Heat the oven to 400 degrees. Place quartered brussels sprouts on a baking sheet, toss with olive oil and sprinkle with kosher salt and pepper. Arrange brussels sprouts so they are cut-side down. Roast for 10 - 12 minutes, remove from oven and flip the individual sprouts so the other side is cut-side is down. Roast for another 10-12 minutes until the edges are nicely caramelized. Remove from the oven and keep warm while you finish the risotto. While the brussels sprouts are roasting proceed with the risotto.
- 2In a large stock pot bring the chicken or vegetable stock to a boil and then turn down to a simmer. You will slowly add hot stock to the rice later on.
- 3Finely zest one of the lemons using a microplane and cut long ½" strips of zest from the second lemon.
- 4Juice one of the lemons to get 1 T lemon juice and set aside. Reserve the remaining juice for another use.
- 5Heat a large heavy-bottomed pan over medium high, add butter and olive oil. When the butter has melted add onions and sauté for about 10 minutes until soft and beginning to color.
- 6Add garlic, thyme and and lemon zest strips, reserving the fine zest and lemon to finish the risotto. Cook for another 2 -3 minutes.
- 7Add rice and shredded brussels sprouts to the pan and stir to coat every grain with olive oil mixture. Cook for 3 - 5 minutes, stirring, until the rice becomes translucent on the edges with a solid white center.
- 8Add wine to the pan, stirring until the wine is almost absorbed. Begin adding the stock, one ladleful at a time, stirring between each ladle of stock. When the stock is almost absorbed add another ladleful and continue stirring and adding stock until the rice is cooked al dente, or firm, but chewy. If the rice has a starchy crunch it is not done yet. The exact amount of stock required to finish the risotto varies slightly, so go by the results. The finished risotto should be slightly soupy and not too dry.
- 9When the risotto is done stir in parmesan cheese, tarragon and half the roasted brussels sprouts. Season with kosher salt and freshly ground pepper. Serve in individual bowls topped with the remaining brussels sprouts, tarragon, crumbled gorgonzola cheese, lemon zest and lemon juice.