BRUSSELS SPROUTS RISOTTO
- hgbrinda
- Jan 25, 2021
- 2 min read
I love to browse cook books in my free time. Brussels sprouts Risotto from Ottolenghi's Plenty more caught my attention while browsing. Brussels sprouts in a Risotto!!!! I was intrigued!.Ohhh my, it was the best risotto! Loved the lemony flavour. The lemon rinds and fried sprouts gives a nice crispy texture to the risotto. Left me wanting for more….
SERVES: 4
INGREDIENTS:
2 tbsp Unsalted butter
2 tbsp Olive oil
2 small Onions finely chopped
2 large garlic cloves minced
2 tbsp Thyme leaves
2 lemons, rind shaved in long strips from one, finely grated zest from the other
300 gms Arborio rice
500 gms Brussels sprouts (200 gms shredded and 300 gms quartered lengthwise)
200 ml dry white wine
1 litre hot vegetable stock
400 ml Sunflower oil to fry the sprouts
40 gms coarsely grated Parmesan
60 gms Dolcelatte broken into chunks (substitute with mild blue cheese, optional)
10 gms Tarragon leaves
2 tsp lemon juice
Salt and Black pepper
METHOD:
Pour sunflower oil into a saucepan, place over high heat, add a handful of quartered sprouts and fry the sprouts for less than a min, until golden and crispy, transfer to a plate lined with paper towel. Repeat the same for the rest and set aside
In a saucepan, warm the broth over low heat
Place butter and olive oil in a large deep pan over medium-high heat.
Add the onions and fry for 10 mins until soft and lightly caramelised.
Add the garlic, thyme and lemon rind strips and cook for 2 more mins
Add the rice and Shredded sprouts and cook for an other min or two
Pour in wine, keep stirring constantly until the wine is fully absorbed
Add Salt and tsp fo pepper powder, 1/2 cup vegetable stock to the rice, and stir until the broth is absorbed.
Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente or stock used up
Add the Parmesan, Dolcelatte, Tarragon, grated lemon zest, lemon juice and fried sprouts to the cooked risotto and stir gently. Serve immediately
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