Brussels Sprouts and Lemon Risotto
- 1 quart low-sodium chicken or vegetable broth
- 4 cups water
- 1/2 cup dried figs, halved and thinly sliced
- 1/4 cup plus 2 tablespoons olive oil, plus more for drizzling
- 1 medium yellow onion, finely chopped
- Kosher salt
- Freshly ground black pepper
- 2 cups Arborio or Carnaroli rice
- 1 cup dry white wine
- 1 pound Brussels sprouts, cored and very thinly sliced
- Finely grated zest of 1 medium lemon
- 3 teaspoons freshly squeezed lemon juice, plus more as needed
- 1/4 cup finely grated Parmesan cheese, plus more as needed
- 1/4 cup coarsely chopped fresh Italian parsley leaves
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Brussels sprouts (1 pound)
- Figs, dried (1/2 cup)
- Italian parsley, fresh leaves (1/4 cup)
- Lemon, zest of medium (1)
- Yellow onion, medium (1)
- Canned Goods
Chicken or vegetable broth, low-sodium (1 quart)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Olive oil (3/8 cup)
- Pasta & Grains
- Arborio or carnaroli rice (2 cups)
- Drinks
- Lemon juice, freshly squeezed (3 teaspoons)
- Water (4 cups)
- Dairy
- Parmesan cheese (1/4 cup)
- Beer, Wine & Liquor
- White wine, dry (1 cup)
Preparation
Read recipe preparation on chow.com
Social Stats
58.7Rating
1-100
1-100
36Tweets
50Facebook
Likes
Likes
1StumbleUpon
Views
Views
209PinterestPins
Recipe Stats
Published February 20, 2011 (1 year ago).
16 people saved this recipe.
