Brussels Sprout Risotto Ottolenghi
A comforting risotto packed with healthy brussels sprouts and finished with blue cheese. This simplified recipe is based on the recipe published in Ottolenghi’s Plenty More cook book.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 - 10 servings 1x
- Cuisine: Italian
Ingredients
Scale
- 1 3/4 pounds brussels sprouts, 3/4 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 2 1/4 cups)
- 1 cup dry white wine
- 1 cup grated parmesan cheese
- 3 ounces gorgonzola cheese, crumbled
- 1/2 cup tarragon leaves, roughly chopped
- Kosher salt and pepper to taste
Instructions
- Heat 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.
- In 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.
- Finely zest one of the lemons using a microplane and cut long 1/2″ strips of zest from the second lemon.
- Juice one of the lemons to get 1 T lemon juice and set aside. Reserve the remaining juice for another use.
- Heat 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.
- Add garlic, thyme and and lemon zest strips, reserving the fine zest and lemon to finish the risotto. Cook for another 2 -3 minutes.
- Add 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.
- Add 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.
- When 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.