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Brussels Sprout Risotto with Dolcelatte

Posted by Peter Carruthers on

Serve: 4-6        Preparation time: 10 mins        Cooking time: 30 mins

 

Ingredients

To roast the Brussels Sprouts
500 g Brussels sprouts: 200 g shredded and 300 g quartered
1 tbsp olive oil
½ tsp coarse salt
Freshly ground black pepper
 
For the risotto
2 tbsp olive oil
1 med onion, finely diced (200g)
2 garlic cloves, finely diced
2 tbsp thyme leaves
2 lemons, 1 rind julienned, 1 zested
1½ cups Arborio rice
200 ml dry white wine
900 ml vegetable broth
40 g grated Parmesan cheese
60 g Dolcelatte
⅓ cup tarragon, chopped
Salt and Pepper
Squeeze of lemon juice

Method

  1. Preheat oven to 200ºC.
  2. Toss the quartered Brussels sprouts with a tbsp of olive oil, ½ tsp coarse salt, ground pepper and spread on a parchment-lined baking sheet. Roast for about 30 minutes or until browned in places.
  3. Meanwhile in a large saucepan add 2 tbsp of olive oil and sauté the onion for 10 minutes, stirring occasionally untill soft and slightly caramelized. Add the garlic, thyme, and lemon strips and cook for a further two minutes.
  4. Add the rice and shredded sprouts and stir for a minute, until well combined. Add the wine to deglaze and let it simmer until absorbed.
  5. Add a cup of vegetable broth, stirring until absorbed, repeat until all the stock is absorbed and the rice is cooked to your liking - it should retain a bit of firmness.
  6. Add the Parmesan and Dolecelatte cheeses and stir, toss through the tarragon and half of the roasted Brussels sprouts to warm through. Adjust the seasoning.
  7. Serve, with the remaining roasted sprouts to the top, along with the grated lemon zest and juice.

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