Risotto with Brussels Sprouts and Mushrooms Recipe
17. Feb, 2010 
7 Comments
I am desperately trying to take advantage of the plentiful Brussels sprouts currently in the supermarkets; they can only last for so long. Brussels sprouts are delicious as a side on their own, but what about in pastas, casseroles or other things? I decided to try a risotto with some beautiful local mushrooms I picked up and I was not disappointed.
Caramelizing the Brussels first gives them a deeper flavour and a nicer colour to contrast with the white rice. They pair so nicely with the earthy mushrooms I can’t believe I haven’t done this before. In fact tossing the two together with some thyme would make a lovely side dish all on its own.
Risotto with Brussels Sprouts and Mushrooms
(serves 3-4)
3 tablespoons olive oil, divided
2 tablespoons butter, divided
2 cups Brussels sprouts
4 cups mushrooms
1 teaspoon fresh thyme
1/2 white onion, diced
1 clove garlic, minced
1 cup arborio rice
1 glass white wine
~ 4 cups chicken stock
salt and pepper
1/4 cup grated Parmaggiano Reggiano cheese
2 tablespoons minced parsley
In a large skillet add 1 tablespoon of olive oil and heat to medium. Meanwhile trim Brussels sprouts. Cut small sprouts in half, and bigger ones slice in thirds so they are at most 3/4 cm thick. Add to skillet with a big pinch of salt and give it a shake. Allow the Brussels to caramelize on one side before flipping, check every 3 minutes. Once nicely browned, flip and do the same to the other side. Remove to a plate.
Reduce heat of skillet to medium low. Add another tablespoon of olive oil to the skillet and add mushrooms. Saute until fragrant and browning. Remove to your Brussels sprouts plate.
In a large dutch oven add the last tablespoon of oil and 1 tablespoon of butter over medium low heat. Add onion and sweat for 5 minutes. Add garlic and stir for one minute. Add arborio and stir constantly for 2 minutes, then add white wine and bring to a gentle simmer. Cook until wine is mostly evaporated. Add about 3/4 cup of stock, and stir in. Once mixture is simmering and most of stock has evaporated add more and also add sprouts and mushrooms. Continue stirring and adding stock as necessary until rice is soft but still has the teeniest bite to it.
Remove rice from heat and add cheese, and parsley. Season to taste and serve immediately.
Similar Recipes:
Pancetta and Cabbage Risotto
Asparagus, Pea, and Lemon Risotto
Caramelized Leek Risotto
Fennel Risotto with Goat Cheese
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
i think this is a great recipe. i’ve never had brussel sprouts (gosh i feel like every recipe i say that i haven’t had an ingredient!) but i love mushrooms. so this dish is sold to me based on that
Karyn – it was only about 18 months ago I had them for the first time myself. They weren’t big in my house as some people hate them! Try my simple recipe, I swear you will like them.
Kat, I too just made some risotto with ‘shrooms, love their earthyness and like you, an excuse to drink some wine whilst stirring.
Katerina. I just printed this and two other risotto recipes you have on your blog (one with leeks, the other with pancetta and savoy cabbage) and cannot wait to try all three of these. I have, unlike you and some of your fans, been eating brussel sprouts, cabbage and leeks most of my life, but never in a risotto. Thanks for being so brave to try these combinations. I also noticed in one of your previous postings about risotto that many commenters mentioned they did not stir their risotto continously. I must add my name to that list too. I stir every time I add liquid (usually a soup ladle at a time), and then stir once again before adding the next ladle full. And I also find if you heat the liquid to a simmer before adding it to the risotto, that it is creamier. Just a tip from an old 67 year old risotto lover. Thanks again for these great ideas. They will be on our menu very soon.
You know. I was walking back from the gym just about five minutes ago thinking, I really need to cook something with brussels sprouts before the season is over. This looks like a fabulous solution to that problem!
Carole – I am glad you like the recipes! I generally am not a truly constant stirrer either, but sometimes I find comfort in it too. (You can get away with even less if you put a lid on, but people find that to be cheating!) Heating the stock is definitely the recommended method. I find this challenging at our cabin kitchen where I only have one burner and no microwave, but I think it does produce a better result. Great tip!!!
Joanne – yes you do!!! Those this may counteract your gym trip.