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🍽️ Creamy Risotto with Mushrooms and Roasted Brussels Sprouts

613 kcal · 30 min · 4 servings

Ingredients

• 500 g Brussels sprouts
• 4 tbsp olive oil
• 1 tsp raw cane sugar
• salt
• pepper
• paprika powder
• 1 shallot
• 2 parsnips (200 g)
• 2 tbsp butter (30 g)
• 250 g ORYZA (risotto rice)
• 850 ml hot vegetable broth
• 400 g mixed mushrooms (e.g., button mushrooms, king oyster mushrooms, shiitake)
• 1 organic lemon
• 0.5 bunch chives (10 g)
• 40 g hazelnut kernels
• 1 piece hard cheese (with microbial rennet; e.g., Montello; 75 g)

Instructions

1. 1. Remove the outer leaves from the Brussels sprouts and wash them thoroughly.
2. 2. Cut the heads in half or quarters depending on their size.
3. 3. Mix two tablespoons of oil with a pinch of sugar, salt, pepper, and paprika powder.
4. 4. Toss the Brussels sprouts in the spice mixture until evenly coated.
5. 5. Place the Brussels sprouts on a baking sheet lined with baking paper.
6. 6. Preheat the oven to 220 degrees (convection 200 degrees or gas level 3–4).
7. 7. Bake the Brussels sprouts for 15 to 20 minutes until tender and browned.
8. 8. Remove the tray and set the Brussels sprouts aside.
9. 9. Peel the shallot and chop it finely.
10. 10. Peel the parsnips and remove any tough parts.
11. 11. Cut the parsnips into small cubes.
12. 12. Heat butter in a large pot.
13. 13. Sauté the shallot and parsnips over medium heat for 3 to 4 minutes.
14. 14. Add the risotto rice and the reserved Brussels sprout leaves to the pot.
15. 15. Sauté the mixture while stirring until the rice grains look translucent.
16. 16. Deglaze the pot with 100 milliliters of vegetable broth.
17. 17. Let the liquid reduce while stirring.
18. 18. Pour in the remaining broth.
19. 19. Bring the mixture to a boil once.
20. 20. Let the risotto simmer gently over low heat in the open pot for 18 to 20 minutes.
21. 21. Stir the risotto occasionally while cooking.
22. 22. Clean the mushrooms and slice them.
23. 23. Rinse the lemon under hot water and dry it.
24. 24. Grate the zest of the lemon.
25. 25. Cut the lemon in half.
26. 26. Squeeze the juice from the lemon.
27. 27. Wash the chives and shake them dry.
28. 28. Cut the chives into small rings.
29. 29. Heat the remaining oil in a large pan.
30. 30. Fry the mushrooms over medium to high heat for 3 to 4 minutes until well browned.
31. 31. Season the mushrooms with salt and pepper.
32. 32. Add the lemon juice, lemon zest, and chives to the pan.
33. 33. Cook the mushrooms over low heat for 2 to 3 minutes.
34. 34. Coarsely chop the hazelnuts.
35. 35. Grate the cheese finely.
36. 36. Add the mushrooms, Brussels sprouts, and cheese to the finished risotto.
37. 37. Mix everything well together.
38. 38. Season the risotto finally with salt and pepper.
39. 39. Divide the risotto onto four plates.
40. 40. Sprinkle the dish with the chopped hazelnuts.
41. 41. Serve the risotto immediately.

Nutrition per serving

• kcal: 613
• Protein: 24 g · Fett/Fat: 29 g · Carbs: 63 g