Risotto with Brussels Sprouts

Too few ratings

Demi Telussa

Community Member

Difficulty

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

Ingredients

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

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

  • Step 2/5

    • 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