Risotto with Brussels sprout top and Butternut

risotto brussels sprout top and butternut 32

Risotto is easy to make and the combination of ingredients is unlimited which means that I am never bored to eat them. This time, I decided to use the Brussels sprout top which is something pretty unusual for me, but that is the second time that I get it from the vegetable box. Last time, I made some pesto with it and then serve it along with pasta and mushrooms (don’t hesitate to click on the link for having a look at the recipe).

I added the Butternut squash in order to add a touch of colour to the whole dish.

The risotto was delicious and I found out that it was pretty convenient to reheat it in the microwave or to freeze/defrost it which give the risotto a massive plus value.

  • SERVE: serveserveserve
  • PREPARATION: 10 minutes
  • COOK: 25 minutes
  • DIFFICULTY: StarStar

What do you need?

  • 100 g of Brussels sprout top
  • 200 g of Butternut
  • 1 onion
  • 1 vegetable stock
  • 125g of Arborio rice
  • 2 tablespoon of olive oil
  • Pepper
  • Aromatic fresh herb

How to make a Risotto with Brussels sprout top and Butternut?

  • Start by washing carefully the Brussels top and chop it as thinly as you want to have them in the risotto

! The Brussels sprout top will get softer when cooked and it will shrink a little bit but not as much as spinach

  • Peel the butternut and cut it into small cubes

! The cubes of butternut needs be small for making sure that they can be cooked during the making of the risotto

  • Peel the onion and chop it
  • In a large pan, heat the 2 tablespoons of olive oil
  • When the oil is hot, add the chopped onion and stir it for at least 3 minutes until it gets tender
  • Add the chopped Brussels sprout top, stir it frequently for 5 minutes

! Cover it between stirring for making sure that the Brussels sprout top gets tender

  • Then add the square pieces of Butternut along with the Arborio rice
  • Stir all together for 3 minutes
  • Then add 500 ml of boiling water with the vegetable cube

! The water should cover all the food

  • Let the risotto being cooked for 18 minutes covered on slow heat
  • Then serve it straight away with some freshly chopped aromatic herbs and pepper on top

! This dish can also be reheated easily in the microwave for the next day lunch.

! I found as well that risotto bears really well to be frozen which is convenient for someday when there is no time for cooking

More recipe to try and enjoy:

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