Brussels Sprouts and Saffron Risotto Recipe

Name: Brussels Sprouts and Saffron Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g Brussels sprouts, trimmed; 50 g salted butter, to start; 1 tablespoon extra virgin olive oil; 1 onion, finely chopped; 500 g arborio rice; 100 ml dry white wine; 2 liters vegetable stock; 1 pinch saffron thread; salt, to season; 100 g salted butter, to finish; 100 g parmesan cheese, finely grated

Servings: persons

500 g Brussels sprouts, trimmed
50 g salted butter, to start
1 tablespoon extra virgin olive oil
1 onion, finely chopped
500 g arborio rice
100 ml dry white wine
2 liters vegetable stock
1 pinch saffron thread
salt, to season
100 g salted butter, to finish
100 g parmesan cheese, finely grated

1
Boil a pot of salted water and throw in brussels sprouts, blanching them whole.
2
This may take 3-5 minutes depending on size.
3
Drain and plunge them into a bowl of iced water for 5 minutes, then drain again.
4
Slice each sprout lengthwise into 3-4 pieces and keep in a bowl.
5
In a large, wide pan heat butter and oil, add onion and lightly fry until transparent.
6
Add rice and stir until grains become transparent.
7
Deglaze with wine, allowing it to evaporate completely.
8
Add a ladle full of boiling stock and the saffron, stirring until liquid is almost entirely incorporated.
9
Add stock a ladle full at a time until risotto is almost cooked,15-20 minutes depending on the rice.
10
Add brussels sprouts and stir through.
11
Remove from heat, season with salt and stir in remaining butter and grated parmesan.
12
Rest for 3-4 minutes with lid on before serving.

900

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 500 g Brussels sprouts, trimmed, 50 g salted butter, to start, 1 tablespoon extra virgin olive oil, 1 onion, finely chopped, and more.

Yes, Brussels Sprouts and Saffron Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brussels Sprouts and Saffron Risotto

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