Skip to content

Brussels Sprout Risotto

Highlights

Serves 6 with 214 calories per serving.
Prep Time 5 min
Crisp Time 10-15 min
Saute Time 5 min
Pressure Building Time 10-15 min
Pressure Cook Time 6 min
Natural Release Time 0 min
Total Time 35 min

Ingredients

  • 1 pound brussels sprouts, coarsely shredded or chopped
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1 lemon
  • 1 tablespoon ghee
  • 2 shallots, diced
  • 3 cloves garlic, minced or pressed
  • 1/2 cup dry white wine or additional broth
  • 2 cups arborio rice (do not wash)
  • 4.5 cups garlic broth or low-sodium vegetable broth
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup grated Parmesan cheese

Note: Arborio rice or similar is very important to make a proper risotto.

Process

  • Brussels Sprouts
    • Shred coarsely in a food processor
    • Broil in the oven at 400C for 10-15 minutes
    • Alternatively, crisp it in a pan
    • Save some for topping when serving
  • Add ghee, hit saute and wait for 3 minutes
  • Saute shallots for 2 minutes
  • Saute garlic for 1 minute
  • Add rice, stir well, cook for 1 minute
  • Add broth and stir
  • Pressure cook on high for 6 minutes
  • Quick release when done
  • Add seasoned salt, black pepper, italian seasoning and stir
  • Add crispy brussels sprouts and stir
  • Add parmesan cheese and stir until it's combined and creamy
  • Serve topped with some crispy brussels sprouts

Note: Alternatively replace brussels sprouts with half a head of cabbage

Note: Salt levels can be a bit tricky from person to person. Play around with seasonings and salt to tune to your taste.

Note: Adding (not substituting) shredded broccoli also worked for me.

Storage

TBD

Feedback

One of my favorite recipes including brussels sprout. I love brussels sprouts, and was looking for recipes bring some variety in, and this is the one for me these days.

References