Brown Rice Risotto With Brussels Sprouts

Prep Time
Cook Time
Ready In

Recipe: #33660

November 03, 2019

"This Brown rice recipe shines here in a classic risotto that incorporates Brussells sprouts, Parmesan and Gorgozola."

Original is 4 servings


  • Serving Size: 1 (763.6 g)
  • Calories 542.1
  • Total Fat - 17 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 27.1 mg
  • Sodium - 1451.2 mg
  • Total Carbohydrate - 79 g
  • Dietary Fiber - 6.2 g
  • Sugars - 5.8 g
  • Protein - 17.8 g
  • Calcium - 343.3 mg
  • Iron - 2.8 mg
  • Vitamin C - 99.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Bring about water and 1 teaspoon salt to a boil in a large pot. Stir in the rice, adjust the heat so that the water bubbles steadily, and cooks, undisturbed, until the rice is plump and partially tender, 10-15 minutes. Drain well, reserving the cooking water.

Step 2

Place the oil in a large skillet over medium heat. Add the onion and garlic, and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.

Step 3

Add rice and cook, stirring occasionally, until it is glossy and coated with oil, for 2-3 minutes. Add the remaining 1/2 teaspoon salt, pepper, and zest, then the wine if you're using it (or 1/2 cup of the stock or reserved cooking water). Stir and let the liquid bubble away.

Step 4

Begin adding the stock or the reserved rice-cooking water 1/2 cup or so at a time, stirring after each addition.

Step 5

When the liquid is just about absorbed, add more. (If you're using stock, add it all before starting with the cooking water; if you run out of cooking water, switch to warm tap water.) The mixture should be neither soupy nor dry. Keep the heat at medium to medium-high and stir frequently. Begin tasting the rice 10 minutes after you add it; you want it to be barely tender, still with a bit of crunch; it could take as long as 20 minutes to reach this stage. When it does, add the Brussels sprouts.

Step 6

Cook stirring and adding just enough liquid to prevent the rice from sticking, until the brussels sprouts soften and turn bright green, 3 - 5 minutes.

Step 7

Add the cheeses, butter, and lemon juice and keep stirring until they melt. Taste and adjust the seasoning and serve right away.

NOTE: For a more assertive smoky flavor, you can char them in the broiler as per the following:

Step 8

Heat the broiler. Toss the chopped Brussels sprouts with an additional tablespoon of olive oil and spread them on a large rimmed baking sheet. Broil, turning several times and watching them like a HAWK until they're bright green and dark in places. Stir them into the rice with the cheeses at the last step.


No special items needed.

2 Reviews


Delicious! Did use the wine, and the gorgonzola was a delightful addition. Made the full recipe for just the two of us. The plan aheads will be thoroughly enjoyed! We loved everything about this wonderful winter risotto! Thank you for sharing Nat! Made for Billboard Recipe Tag.


review by:
(9 Jan 2021)


We really liked this risotto which was very easy to make. I used blue cheese instead of gorgonzola but otherwise made as directed, skipping the optional wine and using mostly broth and only about a cup or so of cooking water. Thanks for sharing!


review by:
(19 Dec 2019)

You'll Also Love