How many servings does this recipe make?

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

What ingredients do I need for Lemon Risotto With Brussels Sprouts?

You need 12 ingredients. The key ingredients include: 1 pound Brussels sprouts, ends trimmed, Salt to taste, 2 quarts well seasoned chicken or vegetable stock, as needed, 2 tablespoons extra virgin olive oil, and more.

Is Lemon Risotto With Brussels Sprouts suitable as meat & poultry?

Yes, Lemon Risotto With Brussels Sprouts falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Lemon Risotto With Brussels Sprouts?

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

Lemon Risotto With Brussels Sprouts Recipe

Name: Lemon Risotto With Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Brussels sprouts, ends trimmed; Salt to taste; 2 quarts well seasoned chicken or vegetable stock, as needed; 2 tablespoons extra virgin olive oil; 1/2 cup minced onion; 1 1/2 cups arborio or carnaroli rice; 1 to 2 garlic cloves to taste, green shoots removed, minced; Freshly ground pepper to taste; 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc; 2 teaspoons finely chopped lemon zest; 1 tablespoon freshly squeezed lemon juice; 1/2 cup freshly grated Parmesan cheese

Lemon Risotto With Brussels Sprouts

Eats Now Editorial Team · 503 kcal · Meat & Poultry

1
Bring a large pot of water to a boil.
2
Fill a bowl with ice water.
3
When the water comes to the boil, salt generously and add the Brussels sprouts.
4
Boil two minutes, then transfer to the ice water.
5
Drain, dry on paper towels and cut in quarters.
6
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.
7
Make sure that it is well seasoned.
8
Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy nonstick skillet.
9
Sear the Brussels sprouts just until beginning to brown, about three minutes, stirring and shaking the pan.
10
Remove from the heat, and transfer to a plate or bowl.
11
Season to taste with salt and pepper.
12
Heat the remaining olive oil over medium heat in the same skillet, or in a large, wide saucepan.
13
Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes.
14
Do not brown.
15
Add the rice and the garlic, and stir until the grains separate and begin to crackle.
16
Add the wine, and stir until it has been absorbed.
17
Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time.
18
The stock should just cover the rice and should be bubbling, not too slowly but not too quickly.
19
Cook, stirring often, until it is just about absorbed.
20
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.
21
You do not have to stir constantly, but stir often.
22
After 10 minutes, stir in the Brussels sprouts.
23
Continue adding stock and stirring.
24
When the rice is tender all the way through but still chewy, in about 25 minutes, it is done.
25
Taste now and adjust seasoning, adding salt and pepper to taste.
26
Add another ladleful of stock to the rice.
27
Stir in the lemon zest, lemon juice and Parmesan, and remove from the heat.
28
The mixture should be creamy (add more stock if it isnt).
29
Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Lemon Risotto With Brussels Sprouts

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