Brussels Sprouts and Pear Risotto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter broth
- 3 tablespoon olive oil
- 2 onions)
- 220 g risotto rice
- 100 ml white wine
- 1 bay leaf
- 400 g Brussels sprouts
- 100 g Goronzola dolce
- 1 tablespoon butter, cold
- 1 pear (s)
- a bit salt
- some pepper
Print Recipe
Pin Recipe Instructions
- Cut the Brussels sprouts, pear and gorgonzola into fine cubes. Heat the broth. Heat the oil in a large saucepan. Steam the onions in it, add the rice and sauté briefly, then deglaze with wine. Add the bay leaf, salt and pepper.
- Gradually pour in the hot broth and simmer for about 10 minutes, stirring constantly. Add the Brussels sprouts and simmer for another 10 minutes while stirring. Remove the bay leaf after the cooking time and pull the pot off the stove. Mix in half of the gorgonzola and the butter. Season the risotto again to taste.
- To serve, place in pre-warmed plates, serve with the remaining cheese and diced pear.
- 465 Kcal per serving.
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