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🍽️ Herb Cranberry Risotto with Balsamic Brussels Sprouts

499 kcal · 30 min · 4 servings

Ingredients

• 400 g Brussels sprouts
• 2 tbsp Balsamic vinegar
• 3 tbsp Olive oil
• 1 tbsp Honey
• Salt
• Pepper
• 50 g Grana Padano
• 1 Shallot
• 40 g dried Cranberries
• 1 Bunch Herbs (20 g; e.g. Parsley, Sage, Dill)
• 300 g Risotto rice
• 2 tbsp White wine vinegar
• 800 ml Vegetable broth
• 1 tbsp Butter (15 g)

Instructions

1. 1. Wash the Brussels sprouts and cut them in half lengthwise.
2. 2. Toss the halved Brussels sprouts in a bowl with balsamic vinegar, one tablespoon of olive oil, and honey.
3. 3. Season the mixture with salt and pepper.
4. 4. Line a baking sheet with parchment paper and spread the Brussels sprouts out on it.
5. 5. Preheat your oven to 200 degrees Celsius (180 degrees Celsius for fan-assisted or gas mark 3).
6. 6. Roast the Brussels sprouts in the hot oven for 25 minutes.
7. 7. Finely grate the Grana Padano cheese.
8. 8. Set aside half of the grated cheese.
9. 9. Place one teaspoon of the remaining cheese onto a second baking sheet lined with parchment paper.
10. 10. Bake the cheese portions in the oven for about 10 minutes until golden brown.
11. 11. Remove the baked cheese chips from the oven and let them cool.
12. 12. Peel the shallot and chop it finely.
13. 13. Roughly chop the dried cranberries.
14. 14. Wash the fresh herbs and shake off excess water.
15. 15. Pluck a few nice leaves from the herbs and set them aside.
16. 16. Finely chop the remaining herbs.
17. 17. Heat two tablespoons of olive oil in a pot.
18. 18. Add the chopped shallot and the risotto rice to the pot.
19. 19. Sauté the ingredients over medium heat for two minutes.
20. 20. Deglaze the mixture with white wine vinegar.
21. 21. Pour in a little hot vegetable broth until the rice is just covered.
22. 22. Bring the mixture to a boil while stirring.
23. 23. Let the risotto simmer over medium heat.
24. 24. Gradually add the remaining broth.
25. 25. Stir the risotto occasionally and let it cook for 25 minutes.
26. 26. Stir the remaining Grana Padano, the cranberries, the chopped herbs, and the butter into the finished risotto.
27. 27. Season the risotto with salt and pepper to taste.
28. 28. Divide the risotto among four plates.
29. 29. Place the roasted Brussels sprouts on top of the risotto.
30. 30. Garnish the dish with the baked cheese chips and the reserved herb leaves.
31. 31. Serve the risotto immediately.

Nutrition per serving

• kcal: 499
• Protein: 15 g · Fett/Fat: 15 g · Carbs: 74 g