Roast Brussels Sprout Risotto
Brussels sprouts are sadly underappreciated. If you haven't given them a chance in a while, try them roasted and let them win you over. You won't regret it!
- Prep: 25 min
- Cooking: 30 min
Ingredients
- Roasted vegetables
- 20 Brussels sprouts halved
- 1 small white turnip peeled and quartered
- 4 shallots peeled and quartered
- 3 tbsp (45 mL) butter melted
- Salt and freshly ground pepper to taste
- 1 chorizo (about 5 oz or 140 g) cut into small cubes
- Risotto
- 2 tbsp (30 mL) butter
- 2 shallots minced
- 1 1/2 cups (375 mL) arborio rice
- 1/2 cup (125 mL) white wine
- 5 cups (1.25 L) hot chicken or vegetable stock
- 1 cup (250 mL) Canadian Parmesan grated
- Canadian Parmesan shavings, to taste
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Preparation
Preheat oven to 400°F (200°C). Line a roasting sheet with parchment paper.
Prepare the vegetables. In a bowl, thoroughly mix the Brussels sprouts, turnip and shallots with the butter. Add salt and pepper. Place the vegetables on the sheet, the cut side of the Brussels sprouts down. Roast for 10 minutes. Turn the vegetables and add the chorizo. Continue roasting for 5 minutes. Set aside.
Prepare the risotto. In a saucepan, sweat the shallots in the butter for 3 minutes over medium-low heat. Add the rice and continue cooking for 3 minutes, stirring with a wooden spoon until it becomes translucent. Add the wine and stir until the liquid is absorbed. Pour in a ladle of hot stock and stir until the liquid is absorbed. Add the rest of the stock, one ladle at a time, stirring each time. This stage can take from 15 to 20 minutes. The rice will become creamy and al dente. Add the grated Parmesan and adjust the seasoning. Serve with the roasted vegetables and scatter with shavings of Parmesan.
Tips
For the risotto and vegetables to be ready at the same time, preheat the oven and prepare the roasting sheet with the vegetables before beginning the risotto. Then simply pop them in the oven once it is time to add the stock to the risotto.
You can start your risotto ahead of time and finish it just before serving, as restaurants do. To do so, follow the recipe but stop when the rice is 3/4 of the way cooked. Spread the risotto on a sheet lined with parchment paper to cool it quickly. Chill in a sealed container. Just before serving, reheat very slowly in the saucepan, adding the rest of the hot stock.
Replace the turnip with parsnip or increase the amount of Brussels sprouts.
Nutritional information
Per serving| Energy: | 768 Calories |
| Protein: | 29 g |
| Carbohydrate: | 77 g |
| Fat: | 36 g |
| Fibre: | 6.5 g |
| Sodium: | 1674 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 28 % / 313 mg |
| Folate: | 114 % |
| Thiamin: | 62 % |
| Vitamin B12: | 64 % |
| Vitamin C: | 144 % |
