Recipe: Brussels Sprout Risotto

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.

Brussels Sprout Risotto | I Spy Plum Pie

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


  1. Shred half the Brussels sprouts and set aside
  2. Heat the vegetable stock in a saucepan, then reduce to a simmer
  3. 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
  4. Mince the garlic and add along with the thyme and lemon zest, stirring to combine
  5. Add the rice and shredded Brussels sprouts and stir to combine
  6. Add the wine and stir, then simmer until absorbed
  7. 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
  8. 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.
  9. Add half the fried sprouts into the risotto and mix through with the lemon juice, chopped tarragon and half the gorgonzola
  10. Serve, topped with the remaining sprouts and gorgonzola on top

Brussels Sprout Risotto | I Spy Plum Pie

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!

Brussels Sprout Risotto | I Spy Plum Pie

Anyone keen to try this Brussels sprout risotto?

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