Photo by: Jonathan Lovekin

Brussels sprout risotto

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30g unsalted butter
2 tbsp olive oil
2 small onions, finely chopped (200g)
2 large garlic cloves, crushed
2 tbsp thyme leaves
2 lemons, rind shaved in long strips from one; finely grated zest of the other
300g risotto rice
500g trimmed Brussels sprouts, 200g shredded and 300g quartered
200ml dry white wine
900ml vegetable stock
about 400ml sunflower oil
40g Parmesan, roughly grated
60g Dolcelatte, broken into 2cm chunks
10g tarragon, chopped
2 tsp lemon juice
salt and black pepper

If you wonder about a risotto full of Brussels sprouts, please trust me and set your doubts aside. My recipe tester, Claudine, said she had similar misgivings but totally loved it. The fried sprout quarters add a layer of texture and crunch which risottos often lack: they are so good that you’ll quickly be figuring out other dishes they can be sprinkled over.

Serves four

(p 88, Plenty More)

Method

The method for this recipe is available in the book Plenty More, available to buy here.
Plenty More |
£27.00

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