Brown Rice Risotto With Brussels Sprouts

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

Original recipe yields 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 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.

Tips & Variations

No special items needed.



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)