Risotto is a classic comfort food for cold weather. Roasted brussels sprouts are a winter favorite of mine. It only makes sense to combine these two for the ultimate in cold weather comfort food for warming up from the inside out!
Mmmmm. Those are some vibrant and fresh little sprouts up there!
The look of things on my counter as I was gathering ingredients and cooking off the onions. I had roasted some sprouts the day before which is why you see them already roasted here. In the recipe below, I give instructions to roast the Brussels sprouts first thing in case you don't have them on hand. This way, they are roasting while the risotto is cooking.
Brussels Sprout Risotto
This pairs nicely serve with my Simple Persimmon Salad.
Yields: 4 servings
5 tablespoons olive oil split as follows: 1 tablespoon + 4 tablespoons
1 1/2 teaspoons coarse salt split as follows: 1/2 teaspoon + 1 teaspoon
Freshly ground black pepper
1 1/2 cups/200g/2 small onions, peeled and diced
2 large garlic cloves, peeled and diced
2 tablespoons thyme leaves
2 lemons: 1 shaved into long strips of zest and 1 finely grated (juice reserved)
1 1/2 cups/300g risotto rice
18 oz/500g trimmed brussels sprouts: 200g shredded and 300g quartered
2 cups/200ml dry white wine
900ml warm vegetable broth
1 1/2 cups/40g grated parmesan cheese
2 oz/60g goat cheese
1/3 cup/10g tarragon, chopped
2 tsp lemon juice
handful of arugula
good balsamic vinegar, for drizzling
Preheat oven to 400 degrees F. Combine the quartered Brussels sprouts with a tablespoon of olive oil, 1/2 teaspoon coarse salt, and pepper, to taste, on a parchment-lined baking sheet. Roast for about 30 minutes or until browned in places.
While the sprouts are roasting, heat a large sauté pan over a medium-high heat until hot. Add 4 tablespoons of olive oil and sauté the onion for 10 minutes, stirring occasionally, until soft and slightly caramelized. Add the garlic, thyme, and lemon strips and cook for about two minutes more. Add the rice and shredded sprouts and stir for a minute, until well combined. Add the wine and let it simmer for a minute. Add a cup of vegetable broth, a teaspoon of salt, and fresh black pepper, to taste. Reduce the heat to medium and continue adding the broth a cup at a time, stirring often, until the rice absorbs the liquid. It will take about 15-20 minutes of cooking and stirring until all of the liquid is absorbed. The rice should retain a bit of firmness and be al dente.
Add the parmesan and goat cheeses, tarragon, and half of the roasted Brussels sprouts to the risotto and stir gently.
Place onto serving platter, adding the remaining roasted sprouts to the top, along with the grated lemon zest and juice. Tuck a few arugula leaves under the edges of the plated risotto, both for a beautiful green addition to the finished meal, and also as a sharp flavor counterpoint to the creamy and smooth risotto. Tear a few of the arugula leaves for sprinkling on top. Finish the dish with a drizzle of a good balsamic, to taste.
Adapted from Yotam Ottolenghi's Plenty More.