Imagine a dish that transforms ordinary ingredients into a culinary masterpiece that will make your taste buds dance with joy! This Crispy Brussels Sprout Creamy Parmesan Risotto is not just a recipe—it's a gourmet experience that combines the rich, creamy texture of perfectly cooked risotto with the unexpected crunch of roasted Brussels sprouts. Whether you're a seasoned home chef or a cooking novice, this recipe promises to elevate your dinner game and impress even the most discerning palates.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 cups Brussels sprouts, halved
- 1/2 cup grated Parmesan cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Spread them cut-side down to ensure maximum crispiness.
- Roast the Brussels sprouts in the preheated oven for 20-25 minutes, turning once halfway through, until they are golden brown and crispy on the edges.
- While the Brussels sprouts are roasting, heat the remaining olive oil in a large, heavy-bottomed saucepan over medium heat. Add the diced onion and sauté until translucent and soft, about 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Add the Arborio rice to the pan and toast it for 2-3 minutes, stirring constantly, until the rice becomes slightly translucent and gives off a nutty aroma.
- Begin adding the vegetable broth one ladleful at a time, stirring constantly. Allow each ladleful to be almost completely absorbed before adding the next, which helps release the rice's starches and create a creamy texture.
- Continue adding broth and stirring for about 18-20 minutes, or until the rice is tender but still has a slight bite (al dente). The risotto should be creamy and flow slightly when spooned.
- Remove the risotto from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Gently fold in the crispy roasted Brussels sprouts, reserving a few for garnish.
- Let the risotto rest for 2-3 minutes to allow the flavors to meld and the texture to settle.
- Serve immediately in warm bowls, garnishing with the reserved crispy Brussels sprouts and an extra sprinkle of Parmesan cheese if desired.
Tips
- Choose the Right Rice: Always use Arborio rice for authentic risotto. Its high starch content is key to achieving that signature creamy texture.
- Patience is Key: Add broth slowly and stir constantly. This gradual process helps release the rice's starches, creating a luxurious, creamy consistency.
- Prep Ahead: Chop and measure all ingredients before starting to cook. Risotto requires constant attention, so being prepared is crucial.
- Watch the Brussels Sprouts: For maximum crispiness, spread them cut-side down on the baking sheet and don't overcrowd the pan.
- Temperature Matters: Keep your broth warm before adding to the rice. Cold liquid can shock the rice and interrupt the cooking process.
- Final Touch: Let the risotto rest for a few minutes after cooking. This allows the flavors to meld and the texture to become perfectly creamy.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 10g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 15mg
