Creamy Lemon-Infused Brussels Sprouts Rice Dish
Slay Your Taste Buds with this Lemon Risotto and Roasted Brussels Sprouts Heaven
Gear up to tantalize your taste buds with this creative fusion dish of tangy lemon risotto and roasted Brussels sprouts, packed with figs and Parmesan. Here's a breakdown of the recipe:
Yield: Goes for 6 servingsDifficulty: Piece of cake, easy peasy!Prep Time: 1 hr 30 mins
Ingredient List:- 1 quart low-sodium chicken or vegetable broth (Or go vegan friendly!)- 4 cups water- 1/2 cup dried figs, halved and thinly sliced (Fresh figs work too!)- 1/4 cup plus 2 tablespoons olive oil, plus more for drizzling- 1 medium yellow onion, finely chopped- Kosher salt and freshly ground black pepper- 2 cups Arborio or Carnaroli rice (Go for organic!)- 1 cup dry white wine (Skip it if you're drying out)- 1 pound Brussels sprouts, cored and very thinly sliced (Shave em' off!)- 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 (Garnish with dill for a twist)
Instructions
- Combine broth and water in a medium saucepan over low heat, keep it simmering. Soak the figs in a small heatproof bowl, adding 1/2 cup of the broth, stir it up, and leave it be.
- In a large pot or Dutch oven, heat 1/4 cup of the oil over medium heat. Add chopped onions, some salt and pepper, and cook until the onions turn translucent, roughly around 5 minutes. Give it a stir often.
- Add the rice and stir until the little kernels start crackling, which should take about 1 to 2 minutes. Pour in the wine, let it simmer and stir it until the wine vanishes, take 2 to 4 minutes. Now, get ladling! One ladleful of the simmering broth at a time, let it absorb, and then stir constantly for about 20-30 minutes, till the rice is al dente. Adjust the seasoning with salt and pepper as needed.
- While the risotto cooks, heat the remaining 2 tablespoons of oil in a large frying pan over medium heat. Add the Brussels sprouts, salt them up, and stir to coat em' in oil. Add the fig-broth mixture, cook it up, stirring occasionally, till the Brussels sprouts wilt and the pan nearly dries out, roughly 2 minutes. Sprinkle in the lemon zest and 2 teaspoons of the lemon juice, then taste for more seasoning and mix it all up. Set it aside for now.
- When the rice is cooked, remove it from heat. Combine the Brussels sprout-fig mixture, the remaining 1 teaspoon of lemon juice, Parmesan, and parsley, stir it up, and taste. Adjust salt, pepper, Parmesan, and lemon juice as needed. As you're about to serve, loosen risotto to the desired consistency with a bit more broth or hot water. Serve it immediately and drizzle a wee bit more oil over each serving.
Enjoy this delectable medley of sweet, tangy, nutty flavors melding together beautifully!
- For those seeking nutritional insights, this recipe contains lemon risotto with roasted Brussels sprouts, figs, and Parmesan, offering a combination of sweet, tangy, and nutty flavors.
- If you're a hater of lengthy credit lines, you'll appreciate the ease of this recipe – going for 6 servings, it yields delightful results within a manageable Prep Time of 1 hr 30 mins.
- As you follow the step-by-step instructions, don't forget the crucial step of sautéing the onions and Brussels sprouts; this technique helps in bringing out the rich flavors and enhancing the overall taste of the dish.
