Wild Rice Risotto with Roasted Brussels Sprouts & Gorgonzola

Brussels Sprouts Risotto with Gorgonzola Dolce

Wild Rice Risotto with Roasted Brussels Sprouts & Gorgonzola

Risotto generally calls for an arborio rice, but using wild & whole grain rice yields a healthier risotto and adds a lovely nuttiness to the dish. I used Ribe long grain, red grain and black long grain; feel free to use your own mixture of rices. Make sure you choose rices with identical cooking times.

Course Risotto

Cuisine Italian

Keyword brussels sprouts

Prep Time 30

Cook Time 55

Servings

Calories 405kcal

Author Wendy

Ingredients

113 grams Brussels sprouts rinsed and ends trimmed, (4 ½ ounces)
200 grams Whole grain rice (7 ounces)
1 Onion 1 small, minced
2 tablespoons Olive oil 1 tablespoon + 1 tablespoon
80 milliliters Dry white wine (⅓ cup)
1 liter Vegetable broth (1 quart)
1 teaspoon Salt or as needed
100 grams Gorgonzola cheese preferably dolce, (3 ½ ounces)
25 grams Parmesan cheese grated (¼ cup)

Metric - U.S. Customary

Instructions

Preheat the oven to 190°C (400°F)
Halve the Brussels sprouts, then toss in 1 tablespoon of the olive oil.
Place the sprouts on a baking sheet and bake for 15 minutes or until golden and tender crisp.
Sauté the minced onion on low in the other tablespoon of olive oil until tender and translucent.
Add the rice and cook until toasted, about a minute.
Add the white wine and cook until the wine has evaporated.
Gradually add the vegetable broth to the rice, stirring occasionally.
Risotto needs about a ½ centimeter (¼ inch) pool of cooking liquid on the rice at all times in order to cook.
The cooking time will vary depending on the rice you use; generally about 40 minutes is a good estimate for most wild and whole grain rices.
When the rice is done (al dente: cooked but not mushy), yet still creamy, turn off the heat and stir in the Brussels sprouts, gorgonzola and Parmesan cheese.
Salt to taste.
Cover and allow to sit several minutes before serving.

Nutrition