Brusselin’ With the Times
Creamy Risotto with Sautéed Brussels Sprouts and Roasted Broccoli Florets
50 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Risotto is the ultimate show-off of Italian stovetop technique, and here it gets a double veggie hit: earthy Brussels sprouts folded in at the end, and broccoli roasted until it's just crisp on top. You’ll master the art of stirring and the science of starch, all in one dinner.
Equipment needed
- Dutch oven or deep sauté pan
- rimmed baking sheet
- parchment paper
Ingredients
Yield
4
Instructions
- 01Preheat oven to 425 F. Line a large baking sheet with parchment paper.
- 02Toss the broccoli florets with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes until crisp-tender and browned at the edges, flipping halfway through.
- 03While the broccoli roasts, heat 1 tablespoon olive oil and 1 tablespoon butter in a large Dutch oven or deep sauté pan over medium heat. Add the sliced Brussels sprouts and sauté for 3 to 4 minutes until bright green and just softened. Transfer to a plate and set aside.
- 04Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the same pan. Stir in the onion and cook for 3 to 4 minutes until translucent.
- 05Add the garlic and cook 1 minute, stirring constantly.
- 06Pour in the arborio rice. Cook, stirring, for 2 minutes until the rice is glossy and edges look translucent.
- 07Deglaze with the white wine, scraping up any bits from the bottom. Cook until almost all the liquid is absorbed, about 2 minutes.
- 08Add the warmed vegetable broth 1/2 cup at a time, stirring frequently. Wait until each addition is almost absorbed before adding more broth. Continue until the rice is creamy but still al dente, about 22 to 25 minutes.
- 09When the rice is just tender, stir in the sautéed Brussels sprouts, remaining 2 tablespoons butter, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and all the Parmesan cheese. Remove from the heat.
- 10Add the lemon zest and juice, stirring gently. Taste and adjust seasoning if needed.
- 11Divide the risotto among bowls and top generously with roasted broccoli. Serve immediately, passing extra Parmesan at the table.
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