She Strengthens

Transforming Brussels Sprouts: A Sweet and Savory Risotto Recipe

Brussels sprouts, the notorious vegetable that can turn even the most enthusiastic eaters into skeptics. But what if we told you there’s a way to make them irresistible? By thinly slicing these little cabbages and sautéing them in oil with a hint of lemon juice and zest, they transform into a sweet and earthy delight.

The Perfect Pairing: Figs and Risotto

Combine these tender sprouts with plump dried figs and creamy risotto, and you’ll win over even the most dedicated vegetable-haters. This recipe is a game-changer, and we’re excited to share it with you.

A Simple yet Elegant Recipe

This easy-to-make dish yields 6 servings and takes approximately 1 hour and 30 minutes to prepare. With just 14 ingredients, you’ll be on your way to creating a culinary masterpiece.

Ingredients:

• 1 quart low-sodium chicken or vegetable broth
• 4 cups water
• 1/2 cup dried figs, halved and thinly sliced
• 1/4 cup plus 2 tablespoons olive oil, plus more for drizzling
• 1 medium yellow onion, finely chopped
• Kosher salt
• Freshly ground black pepper
• 2 cups Arborio or Carnaroli rice
• 1 cup dry white wine
• 1 pound Brussels sprouts, cored and very thinly sliced
• Finely grated zest of 1 medium lemon
• 3 teaspoons freshly squeezed lemon juice, plus more as needed
• 1/4 cup finely grated Parmesan cheese, plus more as needed
• 1/4 cup coarsely chopped fresh Italian parsley leaves

Preparing the Risotto

Begin by heating the broth and water in a medium saucepan over low heat. In a separate bowl, combine the figs with 1/2 cup of the broth and set aside. In a large pot, heat the olive oil over medium heat and sauté the onion until translucent. Add the rice and cook until the kernels crackle, then stir in the wine and let it absorb.

Adding the Flavors

Gradually add the broth to the rice, stirring constantly, until the rice is al dente. Meanwhile, heat the remaining oil in a frying pan and sauté the Brussels sprouts with salt and the reserved fig-broth mixture until wilted. Add the lemon zest and juice, and season with salt and pepper to taste.

The Final Touches

When the rice is cooked, combine it with the Brussels sprout-fig mixture, Parmesan cheese, and parsley. Taste and adjust the seasoning as needed. Just before serving, loosen the risotto with a little more broth or hot water, and serve immediately. Drizzle each serving with olive oil for a finishing touch.

This recipe is sure to become a favorite in your household, and it’s perfect for a special occasion or a cozy night in. So go ahead, give Brussels sprouts a second chance, and discover the magic of this sweet and savory risotto!