I’ve always been a fan of risotto, but it’s safe to say I haven’t always been a fan of Brussels sprouts. I took a while for me to recover from the over-cooked version I was served by my grandparents, that’s for sure. This Brussels sprout risotto is a much better way to serve them! It’s hearty, warming and a perfect winter dinner.
I slightly amended a recipe from Ottolenghi’s Plenty More cookbook.
Ingredients List
- 500g Brussels Sprouts
- 1 litre vegetable stock
- 1 brown onion
- Extra virgin olive oil
- 2 cloves garlic
- 1tbs dried thyme
- Zest of a lemon
- 1.5 cups arborio rice
- 2/3 cup white wine
- 80-100g gorgonzola
- 10g tarragon
- Juice of half a lemon
- Salt and pepper
Steps
- Shred half the Brussels sprouts and set aside
- Heat the vegetable stock in a saucepan, then reduce to a simmer
- Dice the onion then heat oil in the bottom of a heavy bottomed pan and cook the onion for 10 minutes, until starting to caramelise
- Mince the garlic and add along with the thyme and lemon zest, stirring to combine
- Add the rice and shredded Brussels sprouts and stir to combine
- Add the wine and stir, then simmer until absorbed
- Spoon in the stock, ladlefuls at a time, stirring often until the rice is just cooked and all the stock has been absorbed. Season with salt and pepper
- While the rice is cooking, quarter the remaining sprouts and pat dry. Heat enough oil in a pan to come 2cm up the sides, and add the sprouts in batches. Cook for a minute, until golden and crispy, then remove with a slotted spoon onto some paper towel.
- Add half the fried sprouts into the risotto and mix through with the lemon juice, chopped tarragon and half the gorgonzola
- Serve, topped with the remaining sprouts and gorgonzola on top
The fried sprouts and the gorgonzola definitely make this Brussels sprout risotto a little fancier, and it sure is delicious. I highly recommend it as an interesting twist on both risotto and Brussels sprouts! It’s such a warming meal for winter nights, and it looks fancier than it should for how easy it is. Sure, it uses a few dishes to make, but I promise it is worth it!
This dish was also an excellent one for highlighting how good my Le Creuset dish is – some of the rice stuck to the bottom but it was all sparkling clean again in no time. Plus, it holds its heat so well which meant I could fry the sprouts without worrying about it cooling down before I was ready to serve. So good!
Anyone keen to try this Brussels sprout risotto?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!