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
BRUSSELS SPROUT RISOTTO WITH LEMONY WHITE BEANS
Steps:
- Place a medium saucepan on a back burner over low heat. Add the chicken broth and heat to warm.
- Heat the olive oil in a large skillet over medium-low heat. Add the onion and season with a pinch of salt. Cook until soft and translucent, 5 to 7 minutes. Add the garlic and cook for 30 seconds to a minute until fragrant. Add the rice and increase the heat to medium. Stir the rice to coat in the oil and toast for 2 to 3 minutes until fragrant. Deglaze with the wine and continue to cook, stirring constantly, until most of the wine has absorbed into the rice, 5 to 7 minutes. Add the shredded Brussels sprouts and a pinch of salt, then stir to combine. Using a ladle, add 1 cup of the warm chicken broth into the rice. Stir frequently until the broth is absorbed and the rice begins to release its starches, 8 to 10 minutes. Repeat with 2 to 3 more additions of the remaining broth, stirring the rice frequently, until the rice is tender but slightly toothsome and the risotto is loose and soupy.
- Stir in the Lemony White Beans and 1 1/4 cups of the Parmesan. Serve individual portions in shallow bowls, topping with a drizzle of olive oil and a sprinkle of the remaining Parmesan.
- In a large mixing bowl, combine the beans, olive oil, chiles, lemon zest and juice, salt and a couple turns of black pepper. Gently mash, leaving some beans intact. Set aside until ready to incorporate into the risotto.
More about "risotto with guanciale brussels sprouts and parmigiano recipes"
SHORTCUT RISOTTO WITH BRUSSELS SPROUTS RECIPE | COOKING …
Web 2016-11-09 Heat 1 tablespoon oil in a large skillet over medium-high. Add Brussels sprouts and sage; cook, stirring occasionally, until lightly …
From cookinglight.com
Servings 6Calories 306 per servingTotal Time 20 mins
From cookinglight.com
Servings 6Calories 306 per servingTotal Time 20 mins
- Add Brussels sprouts and sage; cook, stirring occasionally, until lightly browned and almost tender, about 2 minutes.
See details
CRISPY BRUSSELS SPROUT AND CREAMY PARMESAN RISOTTO
Web 2021-07-11 Heat a large deep skillet to medium heat. Add one tablespoon of olive oil and the Brussels Sprouts, halved side down. Allow the …
From maebells.com
5/5 (1)Total Time 30 minsCategory Main DishCalories 519 per serving
From maebells.com
5/5 (1)Total Time 30 minsCategory Main DishCalories 519 per serving
See details
BRUSSELS SPROUTS WITH GUANCIALE | LEITE'S CULINARIA
Web 2020-11-19 Directions. Preheat the oven to 400°F (204°C). In an ovenproof skillet over medium heat, warm the oil until it starts to shimmer. Add the guanciale and cook, stirring occasionally, until the edges start …
From leitesculinaria.com
From leitesculinaria.com
See details
ROASTED BALSAMIC BRUSSELS SPROUTS AND PARMESAN RISOTTO
Web 2017-11-22 Preheat oven to 400F. Trim the brussles sprouts and cut into halves or quarters, depending on size. Place in a large bowl. Toss with the olive oil, balsamic vinegar, 1 teaspoon salt, and 1/2 teaspoon black …
From threeolivesbranch.com
From threeolivesbranch.com
See details
RISOTTO WITH BRUSSELS SPROUTS AND BROWNED BUTTER - THE …
Web 2015-09-24 Add the Brussels sprouts to the pan and increase the heat to medium. Sauté, stirring occasionally, for 8 minutes, or until slightly tender. Remove them from the pan and set them aside. Add the onion and garlic …
From thepioneerwoman.com
From thepioneerwoman.com
See details
RISOTTO WITH BRUSSELS SPROUTS AND PARMESAN - RECIPE | BONAPETI.COM
Web 2022-01-28 Clean and cut the Brussels sprouts in half. Heat half of the butter and fry the Brussels sprouts, until they aquire a nice golden color. Take them out and in the same …
From bonapeti.com
4/5 (1)Category Main DishesCuisine Italian CuisineTotal Time 50 mins
From bonapeti.com
4/5 (1)Category Main DishesCuisine Italian CuisineTotal Time 50 mins
See details
RISOTTO WITH GUANCIALE, BRUSSELS SPROUTS AND PARMIGIANO | RECIPE ...
Web Nov 2, 2018 - Get Risotto with Guanciale, Brussels Sprouts and Parmigiano Recipe from Food Network. Nov 2, 2018 - Get Risotto with Guanciale, Brussels Sprouts and …
From pinterest.com
From pinterest.com
See details
RISOTTO WITH GUANCIALE, BRUSSELS SPROUTS AND PARMIGIANO | RECIPE
Web Mar 17, 2016 - Get Risotto with Guanciale, Brussels Sprouts and Parmigiano Recipe from Food Network. Mar 17, 2016 - Get Risotto with Guanciale, Brussels Sprouts and …
From pinterest.com
From pinterest.com
See details
RECIPE: CRISPY BRUSSELS SPROUT & SAFFRON RISOTTO WITH PARMESAN
Web Place an oven rack in the center of the oven, then preheat to 450°F. Wash dry the fresh produce. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. …
From blueapron.com
From blueapron.com
See details
SAFFRON RISOTTO WITH BRUSSELS SPROUTS & PARMESAN CHEESE
Web Place an oven rack in the center of the oven; preheat to 450°F. Wash dry the fresh produce. Peel and finely chop the shallot.Peel and roughly chop 2 cloves of garlic.Combine the …
From blueapron.com
From blueapron.com
See details
BRUSSELS SPROUT RISOTTO - DOM IN THE KITCHEN
Web 2019-11-13 150g Brussels sprouts – quartered into wedges; 1 small onion – finely chopped; 250g risotto rice – arborio rice is my preferred grain; 1 glass white white; 1 litre …
From dominthekitchen.com
From dominthekitchen.com
See details
BRUSSELS SPROUT RISOTTO WITH CRISPY SAGE RECIPE
Web Method. 1. Take 400g of the sprouts and chop in half. Place 100g of the butter and melt in a large frying pan. Once the butter is foaming, add the halved sprouts and the sage …
From greatbritishchefs.com
From greatbritishchefs.com
See details
HOW TO COOK RISOTTO WITH BRUSSELS SPROUTS AND PARMESAN - RECIPE
Web 2022-08-08 Required ingredients : 20 grams of salted butter; 1 tablespoon olive oil; 1/2 large diced onion; 1 large clove of garlic, pressed; 2 lemons / peel - one grated and the …
From thisnutrition.com
From thisnutrition.com
See details
RECIPE: CRISPY BRUSSELS SPROUT & SAFFRON RISOTTO WITH PARMESAN …
Web 1 Prepare the ingredients. Place an oven rack in the center of the oven; preheat to 450°F. Wash dry the fresh produce. Peel and finely chop the shallot. Peel and roughly chop 2 …
From blueapron.com
From blueapron.com
See details
FARRO RISOTTO WITH PROSCIUTTO, PARMESAN AND BRUSSELS SPROUTS RECIPE
Web 2014-11-24 3 ounces prosciutto, diced. 1 teaspoon fresh lemon zest, plus extra for garnish. ¼ cup grated Parmesan cheese, plus extra for garnish. Start with the Brussels sprouts. …
From realfoodtraveler.com
From realfoodtraveler.com
See details
RISOTTO WITH GUANCIALE, BRUSSELS SPROUTS AND PARMIGIANO
Web 2014-09-02 Add the Brussels sprouts and cook until just starting to brown, 4 to 5 minutes. Transfer the pan to the oven and cook until just tender, 5 minutes. Set aside and keep …
From recipenet.org
From recipenet.org
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love