Wednesday, December 24, 2014

Recipe (Re)creation: Ottolenghi's Brussels Sprout Risotto

I just got Ottoleghi's newest cookbook, Plenty More, and could not wait to take some of his latest recipes for a spin.  This brussels sprout risotto is the perfect hearty dish for a cold winter night.  I substituted creamy goat cheese for the dolcelatte, but otherwise stuck pretty closely to the recipe as written.  You are going to love the combination of crunchy brussels sprouts and creamy risotto. Simply divine!

Serves 4-6

  • 2 tbsp. unsalted butter
  • 2 tbsp. olive oil
  • 2 small onions, finely chopped
  • 2 large cloves garlic, crushed
  • 2 tbsp. thyme leaves
  • 2 lemons, rind shaved in strips for one and zested for the other
  • 1 1/2 cups arborio rice
  • 1 lb brussels sprouts, trimmed (10 oz. quartered, and 6 oz. shredded)
  • 2 cups dry white wine
  • 4 cups vegetable stock
  • 1 1/4 cup safflower oil
  • 1 cup freshly grated parmesan
  • 2 oz. goat cheese
  • 1/3 cup tarragon leaves, chopped
  • 2 tsp. lemon juice
  • salt and black pepper


-Heat a large sauté pan over medium-high heat and add the olive oil and butter.
-Add the onions and fry for 10 minutes, stirring ocassionally.
-Add the garlic, thyme, amd lemon rind strips and cook for 2 more minutes.
-Next, add the rice and shredded brussels sprouts and cook for another minute.
-Pour in the wine, 1 tsp. salt and a good grind of pepper.
-Turn the heat to medium and begin adding the stock in ladlefuls.
-Stir often and cook until the rice is cooked and the stock is absorbed.
-Meanwhile, pour the safflower oil in a large saucepan and place over high heat.
-Using a slotted spoon, add the brussels sprouts and cook for about a minute.
-Remove when golden and crispy and place on a plate lined with paper towels.
-Next, add the parmesan, goat cheese, tarragon, and half of the brussels sprouts to the risotto and stir gently.
-Top with the remaining sprouts, the lemon zest and the lemon juice.
-Spoon into bowls and enjoy!

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