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Risotto with Brussels Sprouts

Risotto with Brussels Sprouts

Based on 3 ratings
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abcdefg

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Difficulty
Medium 👍
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
150 g
risotto rice
1
onion
2 cloves
garlic
125 g
button mushrooms
300 ml
vegetable broth
150 g
Brussels sprouts
8 slices
sun-dried tomatoes
  • Step 1/ 5

    Chop the onion, garlic and mushrooms. Clean the Brussels Sprouts and cut in half

  • Step 2/ 5

    • 1 onion
    • 2 cloves garlic
    • 125 g button mushrooms

    Heat a pan with some olive oil. Bake the union, garlic and mushrooms on medium heat.

  • Step 3/ 5

    • 150 g risotto rice

    After 3 minutes, add the risotto rice and bake for 2 minutes

  • Step 4/ 5

    • 300 ml vegetable broth

    Add the vegetable broth scoop by scoop and cook the risotto rice for about 20 minutes.

  • Step 5/ 5

    • 150 g Brussels sprouts
    • 8 slices sun-dried tomatoes

    In another pan, heat some olive oil. Bake the Brussels Sprouts. Cut the sun-dried tomatoes in small pieces and add to the Brussels Sprouts. Bake for about 8-10 minutes

  • Enjoy your meal!

    Risotto with Brussels Sprouts

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