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Brussels sprouts risotto (no stir using Ferron rice)

Brussels sprouts risotto (no stir using Ferron rice)

Brussels sprouts no stir risotto 🌱Just so you know, the 'B' in Brussels sprouts is always capital and there is always an ‘s’ at the end, because they were first cultivated in Brussels, Belgium. 🇧🇪

This Brussels sprouts recipe serves about 4-6 people.

Ingredients

  • 2 tablespoon Extra Virgin Olive Oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed or diced
  • 2 cups Ferron Carnaroli Rice (pesticide free)
  • 4.5 cups chicken or vegetable stock, simmering
  • 250ml white wine


To finish 

  • 500 g Brussels sprouts, trimmed and quartered
  • 50g butter
  • 1 lemon, zest and juice
  • 3 sprigs Thyme
  • 4-5 sprigs Tarragon
  • Salt and black pepper, to taste
  • Parmesan cheese, grated


Method

  • Prepare Brussels sprouts by washing, trimming ends and cutting into quarters
  • Spread the sprouts out on a paper lined oven tray. Drizzle with olive oil, salt, pepper and thyme. Cook for about 15-20 mins on 220 degrees until cooked and browned a little. 
  • Heat oIl in a heavy-based pot and cook the onion and garlic until soft but not brown.
  • Add the rice and stir with a wooden spoon until the rice is well coated with oil.
  • Add one cup white wine and stir until it has evaporated.
  • Add 4 cups of the simmering stock all at once, stir to combine and bring to the boil.
  • Turn down to a simmer (lowest setting), cover and cook for 15 minutes
  • When the 15 mins are up, turn off the heat, add the butter, lemon zest and juice, remaining stock and stir for 2 mins before adding the sprouts and tarragon.
  • Drizzle with more oil and serve with lots of grated parmesan,
  • Add salt and pepper to taste.

    The rice base is always the same when you use this method, so feel free to add whatever vegetables you like.

    🛒www.freshconnection.com.au

     


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