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View more "Main Dishes" recipes Roast Brussels Sprout Risotto Recipe

Roast Brussels Sprout Risotto

Dairy Farmers of Canada
Add to Calendar 10/15/2019 10:00 AM 10/15/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:


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

Yields: 4 to 8 appetizers

See full recipe: https://www.dairygoodness.ca/recipes/roast-brussels-sprout-risotto?source=calendar
Roast Brussels Sprout Risotto true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 25 mins
  • Cooking Time 30 mins
  • Yields 4 to 8 appetizers

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!

  • Course Main Dishes
  • Prep. Time 25 mins
  • Cooking Time 30 mins
  • Yields 4 to 8 appetizers

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.


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

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.

59 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Nutritional Info

Per serving
Energy: 768 Calories
Protein: 29 g
Carbohydrate: 77 g
Fat: 36 g
Fibre: 6.5 g
Sodium: 1674 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 28 % / 313 mg
Vitamin C: 144 %
Folate: 114 %
Vitamin B12: 64 %
Thiamin: 62 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 1/2 milk product serving(s) per person.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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