Brussels Sprouts and Saffron Risotto
Elevate your dinner with this luxurious Brussels Sprouts and Saffron Risotto, a creamy, golden-hued dish that balances earthy roasted Brussels sprouts with the delicate floral notes of saffron. Perfectly cooked Arborio rice is infused with saffron-infused stock, creating a rich and velvety base that's further enhanced by a splash of white wine, grated Parmesan cheese, and a touch of heavy cream. The Brussels sprouts, roasted to perfection, add a caramelized crunch that contrasts beautifully with the creamy risotto. Whether you're planning a cozy date night or looking for an impressive vegetarian-friendly main course, this risotto is both comfort food and fine dining in one bowl. Garnish with fresh parsley for a splash of color and serve hot for an unforgettable meal! Keywords: Brussels Sprouts Risotto, Saffron Risotto, Creamy Risotto Recipe, Vegetarian Risotto, Roasted Brussels Sprout Recipe.
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Recipe Information
Ingredients
- 200 g Brussels sprouts
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Unsalted butter
- 1 medium-sized (finely chopped) Shallot
- 2 cloves (minced) Garlic
- 200 g Arborio rice
- 120 ml Dry white wine
- 750 ml Chicken or vegetable stock
- 0.25 tsp Saffron threads
- 50 g (grated) Parmesan cheese
- 60 ml Heavy cream
- 2 tbsp (chopped, optional for garnish) Parsley
Instructions
Preheat your oven to 200°C (400°F).
Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Slice the sprouts in half lengthwise.
Toss the Brussels sprouts with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them on a baking sheet in a single layer and roast in the oven for 15 to 20 minutes, or until golden brown and tender. Set aside.
In a small pot, heat the chicken or vegetable stock and add the saffron threads. Keep it warm over low heat.
In a large saucepan, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the chopped shallot and sauté for 2-3 minutes, until softened.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the Arborio rice and cook for 1-2 minutes, stirring frequently, until the rice is lightly toasted.
Pour in the white wine and stir constantly until it is absorbed by the rice.
Begin adding the warm saffron-infused stock one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is cooked to a creamy consistency with a slight bite (al dente).
Once the rice is cooked, stir in the roasted Brussels sprouts, grated Parmesan cheese, and heavy cream. Taste and adjust the seasoning with additional salt and black pepper if needed.
Remove the risotto from heat and let it rest for 1-2 minutes before serving.
Garnish with chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
1381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 166 mg | 56% | |
| Sodium | 5486 mg | 239% | |
| Total Carbohydrate | 91.0 g | 33% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 10.9 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 606 mg | 47% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 496 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
