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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 ๐ŸŒฑJust so you know, the 'B' in Brussels sprouts is always capital and there is always an โ€˜sโ€™ at the end, because they were first cultivated in Brussels, Belgium. ๐Ÿ‡ง๐Ÿ‡ช

This Brussels sprouts recipe serves about 4-6 people.


  • 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 finishย 

  • 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


  • Prepare Brussels sprouts by washing, trimming ends and cuttingย 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.ย 
  • 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.



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