Champagne Risotto with Roasted Brussel Sprouts

{ Champagne Risotto with Roasted Brussel Sprouts }

I had some leftover champagne from New Year’s so I decided to make a champagne risotto. I topped it with roasted brussel sprouts and devoured it in about three minutes. Here is my recipe for creamy champagne risotto with roasted brussel sprouts.

(A few of you may have noticed from my Instagram posts, Santa brought me a risotto maker. I am predicting many more risotto recipes in 2015!)

{ ingredients }

  • 6 cups vegetable broth
  • 2 Tbs. olive oil
  • 1 large yellow onion, finely chopped
  • Coarse kosher salt and freshly ground pepper, to taste
  • 1½ cups Arborio rice
  • 1 1/2 cup champagne
  • 4 Tbs. butter
  • 1/2 cup Parmesan cheese
  • Fresh thyme, chopped (about 2 Tbs.)
  • Drizzle of heavy cream (optional)
  • 10 oz. brussel sprouts, ends trimmed, quartered lengthwise

 { directions }
*These directions use a risotto maker BUT you can use a large stock pot and just add in the broth slowly, like a traditional risotto recipe.*

  1. Spread brussel sprouts on a baking sheet and drizzle with oil, salt and pepper. Roast in the oven on 400 degrees for about 20 minutes, or until slightly browned and fragrant. Set aside.
  2. In a risotto maker on Sauté setting, add the onion and sauté until about three  minutes. Add the champagne and let reduce for about five minutes. Add in the rice and stir until evenly coated.
  3. Pour in all of the broth, thyme and plenty of pepper. Cover and change to Risotto setting and let sit for about 30-40 minutes, stirring occasionally.
  4. When almost all of the liquid is absorbed, stir in the butter and cheese until melted and mixed well. If adding cream, stir in now. Taste and add salt and pepper as needed.
  5. Spoon the risotto into warmed shallow bowls and top with brussel sprouts.
  6. Enjoy! Yum!

Makes about 6 servings. 398 calories per serving.

(Adapted from this recipe. I found this link for tips on cooking in your risotto maker.)

{ Keep Cooking in Love & Light }

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