Serves 4-6
Ingredients:
- 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
Directions:
-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!
