My mission this year is to post seasonally appropriate recipes for you. I also aim to give you recipes that use a good handful of the same ingredients. That way if you buy them for one recipe, you’ll have other recipes to make with the leftovers you end up not using. Brussels Sprouts seem to be the common theme in this recipe along with my Sweet Potato, Kale and Brussels Sprouts Winter Bowl and my Cheesy Brussels Sprouts and Avocado Toast. The other delicious winter veggies in this meal are onions, carrots, and leeks. Together with the cheesy risotto you’ve got a warm and comforting meal.
Risotto is one of those things that requires patience but in the end is entirely worth it. Trust me! I used Delallo Risotto with Holland House White Cooking Wine. I then used the freshest organic vegetables I could find. You could easily add in other favorites like mushrooms, cabbage, or celery. The cheese I one of the main stars in this meal but if you are looking to cut down on calories you could certainly omit the butter (which I wouldn’t recommend, because… butter). I hope you’ll give this a try, it’s too good to pass up!
Items used in this post:
Risotto with Parmigiano Reggiano and Steamed Winter Veggies
This comforting meal of Risotto with Parmigiano Reggiano and Steamed Winter Veggies is perfect for the cold winter months. Plus made with seasonal veggies that pair perfectly with one another! Warm, cheesy, and filling. All that you could ask for in a delicious dinner!
Ingredients
- 1/4 c. extra virgin olive oil
- 1 small onion finely chopped
- 2 c. DeLallo Risotto Arborio Rice
- 1/2 c. Holland House White Cooking Wine could use any dry white wine
- 8 c. organic chicken stock heated
- 4 tbsp. butter cut into pieces
- 1/2 c. freshly grated Parmigiano-Reggiano plus more for serving
- 2 c. Brussels Sprouts halved
- 2 c. chopped leeks
- 1 c. chopped carrots
- Salt and butter to taste
Instructions
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Heat the olive oil in a large saucepan over medium heat until hot. Add the onion and cook until translucent and softened, about 8 minutes. Make sure not to brown the onions.
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Add the rice and stir to coat each grain. Cook until they are opaque, about 4 minutes. Combine with the white wine and cook for 3 minutes, or until the liquid has absorbed.
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Add 1/2 cup of simmering broth and stir until almost completely absorbed. Continue cooking the rice by adding the broth one ladle at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. Continue this process until the rice is tender and creamy, yet still firm to the bite (al dente), about 22 minutes total.
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Remove from the heat. Stir in the grated Parmigiano and butter. This last touch of butter gives extra shine and creaminess to the dish.
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Ladle into flat soup bowls. Serve with additional Parmigiano. While risotto is cooking, in a separate saucepan steam the Brussels Sprouts, carrots and leeks until tender; 6-8 minutes. Serve steamed veggies over rissoto, top with additional butter and season with salt and pepper.
