Lemon Risotto With Brussels Sprouts
Updated Dec. 13, 2022
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1pound Brussels sprouts, ends trimmed
- Salt to taste
- 2quarts well seasoned chicken or vegetable stock, as needed
- 2tablespoons extra virgin olive oil
- ½cup minced onion
- 1½cups arborio or carnaroli rice
- 1 to 2garlic cloves to taste, green shoots removed, minced
- Freshly ground pepper to taste
- ½cup dry white wine, such as pinot grigio or sauvignon blanc
- 2teaspoons finely chopped lemon zest
- 1tablespoon freshly squeezed lemon juice
- ½cup freshly grated Parmesan cheese
For the Lemon Risotto With Brussels Sprouts
Nutritional analysis per serving (6 servings)
442 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 61 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 19 grams protein; 1165 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Lemon Risotto With Brussels Sprouts
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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 ½ 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.
- Advance preparation: You can begin up to several hours before serving. Proceed with the recipe and cook halfway through step 4 — that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan, and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, transfer it to a sheet pan. Fifteen minutes before serving, bring the remaining stock back to a simmer, and reheat the rice. Resume cooking as instructed.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Ignore everything to do with the brussel sprouts...roast them until crispy and then add to a very lemony risotto. Amazing!!
I think she's put too many unnecessary steps into this preparation. You could simply quarter and sauté your sprouts and add them to a favorite risotto recipe.
Made with asparagus instead of brussels sprouts... It was delicious!
Gosh, this was good. I did make a few changes... Had no brussels sprouts; broccoli instead, and I oiled and roasted that as suggested in comments. Used butter instead of oil to cook onions. Added a chopped, cooked chicken thigh and some kale. These additions plus the roasted broccoli were mixed in late with the Parmesan. The lemon was the real star in this dish; it was good enough for company and will be on repeat in this house. Many thanks, Martha!
I have to agree w/other comments here that this is one of Schulman’s stinkers.
I roasted the brussels instead and it was fantastic!