Risotto Aux Choux De Bruxelles Et Champignons (brussels Sprouts And Mushroom Risotto)

Risotto aux Choux de Bruxelles et Champignons, or Brussels Sprouts and Mushroom Risotto, is a delicious and comforting dish that originates from Belgian cuisine. This creamy and flavorful risotto is the perfect way to showcase the earthy flavors of Brussels sprouts and mushrooms.

Vegetarian Gluten Free Main Course Belgian Risotto Brussels Sprouts Mushrooms Belgian Cuisine
Risotto Aux Choux De Bruxelles Et Champignons (brussels Sprouts And Mushroom Risotto)

Ingredients

  • 1 cup Arborio rice
  • 1/2 lb Brussels sprouts, trimmed and halved
  • 8 oz mushrooms, sliced
  • 4 cups vegetable broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp butter
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the vegetable broth over medium heat.
  2. In a separate pan, heat 1 tbsp of olive oil and sauté the Brussels sprouts until they are tender and slightly caramelized. Remove from the pan and set aside.
  3. In the same pan, add the remaining 1 tbsp of olive oil and sauté the mushrooms until they are golden brown. Remove from the pan and set aside.
  4. In the same pan, melt the butter and sauté the onion and garlic until they are soft and translucent.
  5. Add the Arborio rice to the pan and stir to coat the rice with the butter and onion mixture.
  6. Pour in the white wine and cook until it is absorbed by the rice.
  7. Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
  8. Continue this process until the rice is creamy and al dente, about 20 minutes.
  9. Stir in the sautéed Brussels sprouts, mushrooms, and grated Parmesan cheese. Season with salt and pepper to taste.
  10. Remove from heat and let the risotto rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
10g
Fat
15g

Supplies

Large pot Pan Wooden spoon Ladle

Tools

Cutting board Knife Grater Saucepan

Serving suggestions

Serve the Risotto aux Choux de Bruxelles et Champignons with a side of crusty bread and a fresh green salad for a complete meal.

Tips & tricks

For extra flavor, you can add a splash of balsamic vinegar to the sautéed Brussels sprouts and mushrooms.

Cost

$15