Brussels Sprouts Risotto

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 300 g Brussels sprouts (small Brussels sprouts)
  • 100 ml milk
  • 1 onion (s)
  • 2 tablespoon butter
  • 2 juniper berries
  • 250 g rice (risotto rice / arborio)
  • 125 ml wine, white, dry
  • 1 liter vegetable broth
  • 150 g ham (juniper ham)
  • 50 g parmesan, rated
  • salt and pepper
Brussels Sprouts Risotto
Brussels Sprouts Risotto

Instructions

  1. Trim and wash Brussels sprouts and cut the stalk crosswise. Cook in 300 ml of water and milk for 15 minutes. Drain, collect liquid.
  2. In the meantime, peel and dice the onion. Fry in 1 tablespoon butter until translucent, add rice and juniper berries, sauté for 2 minutes until translucent. Deglaze with wine. Let soak over medium heat for 30 minutes. Stir every now and then and gradually add the broth.
  3. Remove berries after 20 minutes. Add Brussels sprouts and 4 tablespoons of the cooking liquid. Cut ham into strips. Add the remaining butter and parmesan to the rice. Season with salt and pepper. Sprinkle the risotto with strips of ham.

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