LEMON RISOTTO WITH BRUSSELS SPROUTS
If you're looking for a new way to include healthy Brussels sprouts in your diet, look no farther than this tantalizing risotto. Like the other cruciferous vegetables, Brussels sprouts are loaded with sulfurous compounds that are believed to have strong antioxidant properties.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to the boil, salt generously and add the Brussels sprouts. Boil two minutes, then transfer to the ice water. Drain, dry on paper towels and cut in quarters.
- Put your stock or broth into a saucepan, and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
- Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy nonstick skillet. Sear the Brussels sprouts just until beginning to brown, about three minutes, stirring and shaking the pan. Remove from the heat, and transfer to a plate or bowl. Season to taste with salt and pepper.
- Heat the remaining olive oil over medium heat in the same skillet, or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes. Do not brown. Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the Brussels sprouts. Continue adding stock and stirring. When the rice is tender all the way through but still chewy, in about 25 minutes, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice. Stir in the lemon zest, lemon juice and Parmesan, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 7 grams, Carbohydrate 61 grams, Fat 11 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 1157 milligrams, Sugar 7 grams
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kenneth clark
[email protected]This risotto was delicious! I would definitely make it again.
Immanuel Sauceda
[email protected]I'm not a big fan of risotto, but I decided to try this recipe anyway. I was pleasantly surprised! The risotto was creamy and flavorful, and the Brussels sprouts added a nice crunch.
My Opinion
[email protected]I didn't have any Brussels sprouts on hand, so I used broccoli instead. It turned out great!
Said Mwinyi
[email protected]This recipe was a bit too complicated for me. I would have preferred a simpler recipe.
Devin Germand
[email protected]The risotto was a bit too creamy for my taste, but the Brussels sprouts were delicious.
M Sikandar
[email protected]I found this recipe to be a bit bland. I would have liked more lemon flavor in the risotto.
Md Mdjohirul
[email protected]This risotto was a bit too lemony for my taste, but I still enjoyed it. The Brussels sprouts were a nice addition and added a bit of crunch.
Flora Jones
[email protected]I loved the combination of lemon and Brussels sprouts in this risotto. It was a unique and flavorful dish that I would definitely make again.
Kayleigh Benson
[email protected]This recipe was easy to follow and the risotto was delicious. I would definitely make it again.
Md shuvo Islam
[email protected]I followed the recipe exactly and the risotto turned out perfectly. The flavors of lemon and Brussels sprouts were well-balanced and the risotto was creamy and delicious.
Malik Akash Khan
[email protected]This was a great recipe! The risotto was creamy and flavorful, and the Brussels sprouts were perfectly roasted. I especially liked the addition of lemon zest and juice, which gave the dish a bright and refreshing flavor.
Rajan Sah
[email protected]I'm always looking for new and exciting risotto recipes, and this one definitely fit the bill. The lemon and Brussels sprouts added a unique and flavorful twist to the classic dish. I would definitely make this again.
Mustopha Robinson
[email protected]This risotto was delicious! The lemon and Brussels sprouts were a great combination, and the risotto was cooked perfectly. I would definitely recommend this recipe to anyone who loves risotto.
Md sojib Ali
[email protected]I made this recipe for a potluck and it was a huge success! The lemon risotto was creamy and flavorful, and the Brussels sprouts added a nice crunch and a slightly bitter note. I especially liked the addition of Parmesan cheese, which added a savory
Zaud badshah
[email protected]This lemon risotto with Brussels sprouts was a hit at my dinner party! Everyone loved the unique combination of flavors and the creamy texture of the risotto. I followed the recipe exactly, and it turned out perfectly. I would highly recommend this d
Maluza Nkonke
[email protected]I'm not a huge fan of Brussels sprouts, but I decided to give this recipe a try anyway. I was pleasantly surprised! The Brussels sprouts were roasted to perfection and had a slightly caramelized flavor. The lemon risotto was also very good, with a ni
Jelona Brown
[email protected]This recipe was a bit more labor-intensive than I expected, but the end result was worth it. The risotto was creamy and flavorful, and the Brussels sprouts were perfectly roasted. I especially liked the addition of lemon zest and juice, which gave th
Kathleen Walden
[email protected]I was skeptical about the combination of lemon and Brussels sprouts, but this recipe proved me wrong. The flavors worked wonderfully together, and the risotto was simply delicious. The Brussels sprouts added a nice crunch and a slightly bitter note t
Mary Mar
[email protected]This lemon risotto with Brussels sprouts was a delightful culinary experience. The flavors of lemon and Brussels sprouts complemented each other perfectly, creating a well-balanced and flavorful dish. The risotto was cooked to perfection, with a crea