The least favorite month of the year. But to make the rest of it a bit more exciting here is a recipe for you that will satisfy your stomach and soul. Gruyere is a lovely cheese that I used instead the usual parmesan and I roasted some brussel sprouts with chili flakes to have on top. I also pour the white wine in at the end of cooking the rice because I like my risotto have a proper taste of wine. Why would you otherwise even have it in? Waste of good wine.
Risotto with gruyere & crispy brussel sprouts for four
3dl Arborio rice
2 dl Sauvignon blanc (or other dry white wine)
2dl Grated gruyere
8 dl Vegetarian broth
1 garlic clove
250 g Brussel sprouts
70g Spinach leaves
1 tbsp lemon juice
1 tsp chili flakes
1 tbps Butter
- Turn on the oven at 200°. Cut half the brussel sprouts and put them in an oven safe tray. Pour over olive oil and sprinkle over the chili flakes. Let the sprouts bake in the oven around 20 minutes and the turn on the grill heat for 5 minutes so you will get nice brown and crispy result.
- Heat up the vegetarian broth in a pot
- Chop the onion and garlic and sauté at low temperature in a cast iron pan or in a big pot with heavy bottom in olive oil on.
- Add the rice and stir as long as the rice gets glossy
- Add up the heat and pour in the broth one deciliter at a time so that the liquid evaporates slowly. Stir simultaneously. This takes about 15 minutes.
- Add the spinach leaves and stir
- Add the grated gruyere cheese and butter and blend in
- Pour in the wine and let it evaporate. Add salt and pepper.
- The risotto will be ready when it still is a bit loose but the rice is al dente. You do not want to make porridge out of it!
- Decorate with the brussel sprouts and cheese. Enjoy with sauvignon blanc or pinot noir!
Have a great weekend and please tell what you liked!