Risotto with Brussels Sprouts and Mushrooms Recipe

by katerina on February 17, 2010

Quick, while they are in season use as many Brussels sprouts as you can. Of course, they are delicious as a side on their own, but what about in pastas, casseroles or other things? Here is a Brussels sprout risotto recipe paired with some wonderful local mushrooms. Hearty and seasonal.

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. If you are new to risotto, give this tutorial on how to make risotto a read first and your dish will turn out perfectly everytime.

Print Recipe

Risotto with Brussels Sprouts and Mushrooms

(serves 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
3/4 cup white wine
~ 4 cups chicken or vegetable 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 from the heat and add to the Brussel Sprouts.

In the meantime, 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 stock 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.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time:45 minutes
Calories(approximate per serving): 400

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