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Creamy Risotto with Brussel Sprouts and Artichoke

April 30, 2022pub
Creamy Risotto with Brussel Sprouts and Artichoke

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Creamy risotto with brussel sprouts and artichoke!

Made this creamy risotto as part of a competition by @butterstories.me were I had to cook out of a mystery box using delicious French butter! Use this recipe for any risotto, using 2 cups of rice for 6-7 cups of stock. The secret is to only add the next cup of liquid when the previous one has been fully absorbed!

NB: do not attempt to do a risotto without #frenchbutter

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Creamy Risotto with Brussel Sprouts and Artichoke

BY YASMINE IDRISS

Made this creamy risotto as part of a competition by @butterstories.me were I had to cook out of a mystery box using delicious French butter! Use this recipe for any risotto, using 2 cups of rice for 6-7 cups of stock. The secret is to only add the next cup of liquid when the previous one has been fully absorbed!

NB: do not attempt to do a risotto without #frenchbutter

Ingredients

for the stock

  • 3 tbsp butter
  • 1 carrot, roughly chopped
  • 1 large onion, roughly chopped
  • Stalk of 1 artichoke, roughly chopped
  • 2 bay leaves
  • Some peppercorns
  • 1/2 tsp dried oregano (or any herbs)

Prepare the veggies

  • 250 g halved raw Brussel sprouts
  • 250 g shaved raw Brussel sprouts (carefully use a mandolin or a very sharp knife)
  • 2 tsp unsalted butter
  • Pinch of chili flakes
  • Dried herbs (such as oregano)
  • Salt

For the risotto

  • 3 large tbsp of unsalted butter + 1 tsp for the hazelnut crunch
  • 1 large white onion, finely chopped
  • 2 garlic cloves, crushed chili flakes
  • Dried herbs (such as oregano)
  • Salt
  • 2 cups of round risotto rice, such as Arborio
  • 1 lemon, squeezed and zested
  • 1/2 cup of finely grated parmesan
  • 1/4 cup of hazelnuts, chopped

Method

For the stock

  • 1)

    In a large heavy based pot, melt the butter then add the veggies, herbs and spices.

  • 2)

    Sauté until well coated in the butter.

  • 3)

    Cover with about 1.5L of water, bring to a boi then reduce the heat and simmer for a minimum of 45min.

  • 4)

    Strain and reserve.

Prepare the veggies

  • 1)

    Place the halved Brussel sprouts on a baking tray, coat with the melted butter then sprinkle with the chili flakes, the herbs and the salt.

  • 2)

    Bake in a preheated oven at 180C for 30-45min until golden and tender.

  • 3)

    You can also use an air frier, it’ll take about 10-15min only.

  • 4)

    1 fresh artichoke, peeled and sliced into medium thin slices.

  • 5)

    Keep the cut artichoke in a small bowl of cold water and lemon slices. That will avoid them discoloring.

For the hazelnut crunch

  • 1)

    In a small frying pan, melt 1 tsp of butter, add the hazelnuts and sauté until golden and toasty.

  • 2)

    Sprinkle some salt, chili flakes and dried herbs. transfer to a small bowl and keep aside.

For the Risotto

  • 1)

    In a large heavy based pot, melt the butter then add the chopped onion first, sauce for a few minutes then add the garlic. Sauté until translucent and fragrant.

  • 2)

    Don’t brown.

  • 3)

    Add the chili flakes, the herbs and the salt.

  • 4)

    Add the rice and mix well with a wooden spoon to coat every single rice with the buttery onions.

  • 5)

    Add the sliced artichoke and the shaved Brussel sprouts, mix for 2min to combine.

  • 6)

    Start adding the stock, 1 cup at a time, to a total of about 6 to 7 cups.

  • 7)

    The secret is to only add the next cup of liquid when the previous one has been fully absorbed!

  • 8)

    Use the wooden spoon to scrape the bottom of the pot as the rice cooks.

  • 9)

    Keep stirring on medium low heat.

  • 10)

    Taste the stock and adjust the seasoning with salt if needed.

  • 11)

    You can also add a tablespoon of butter.

  • 12)

    Towards the end, when all the stock has been incorporated, and the risotto is nice think and creamy, add the lemon juice, zest and the grated parmesan.

  • 13)

    Check the seasoning and the rice one last time before plating.

  • 14)

    Serve topped with the roasted Brussel sprouts, the hazelnut crunch and some extra parmesan on the side.

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