Brussels Sprouts and Goat Cheese Risotto
If you want to add more Mediterranean recipes to your repertoire, Brussels Sprouts and Goat Cheese Risotto might be a recipe you should try. This recipe serves 4 and costs $1.95 per serving. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 327 calories, 8g of protein, and 10g of fat per serving. A mixture of olive oil, chicken broth, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 39 foodies and cooks. It is brought to you by Chocolate Moosey. From preparation to the plate, this recipe takes approximately 1 hour. Overall, this recipe earns a pretty good spoonacular score of 60%. Brussels Sprouts Goat Cheese Gratin, Brussels Sprouts, Goat Cheese And Lettuce, and Brussels Sprouts, Bacon and Goat Cheese Frittata are very similar to this recipe.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
1 cup Arborio rice
1 cup shredded or thinly sliced Brussels sprouts
1 carrot, peeled and chopped
2 cups vegetable or chicken broth
1/2 cup dry white wine*
1/4 cup crumbled goat cheese
1/2 teaspoon lemon zest
1 tablespoon olive oil
1/2 cup chopped onion (roughly 1 small onion)
1 tablespoon butter (add pinch of salt if unsalted)
Equipment:
dutch oven
sauce pan
Cooking instruction summary:
In a medium saucepan, warm up the broth and wine. Keep on simmer while you prepare the risotto.In a Dutch oven or large pot with a wide bottom, heat the oil and butter until melted and hot. Add the onion, carrot, and shredded Brussels sprouts and cook for 5 minutes or until the onion starts to soften. Stir in the rice and cook for 1 minute.Slowly add some of the broth mixture (roughly 1/2 cup) to the rice mixture. Stir very often until the liquid is almost all absorbed. Continue this method until all of the broth mixture is used. By then, the rice should be soft and a little creamy.Stir in the goat cheese and lemon zest until the cheese is mostly melted. Serve immediately with roasted Brussels sprouts on top, if desired.
Step by step:
1. In a medium saucepan, warm up the broth and wine. Keep on simmer while you prepare the risotto.In a Dutch oven or large pot with a wide bottom, heat the oil and butter until melted and hot.
2. Add the onion, carrot, and shredded Brussels sprouts and cook for 5 minutes or until the onion starts to soften. Stir in the rice and cook for 1 minute.Slowly add some of the broth mixture (roughly 1/2 cup) to the rice mixture. Stir very often until the liquid is almost all absorbed. Continue this method until all of the broth mixture is used. By then, the rice should be soft and a little creamy.Stir in the goat cheese and lemon zest until the cheese is mostly melted.
3. Serve immediately with roasted Brussels sprouts on top, if desired.
Nutrition Information:
covered percent of daily need
