Lemon Risotto With Brussels Sprouts

Brussels sprouts were never high on my list of “must have” vegetables. If I had any vegetables at all it was usually something like broccoli, lettuce (Romaine; Boston) and, perhaps some carrots for good eyesight. [note 1] But this past Thanksgiving I had brussels sprouts for the first time and, well, I survived. So when I spotted this recipe for Lemon Risotto with Brussel Sprouts, I figured I’d live dangerously and give it a try. The end result was a wonderful dish (could be a main course or a side dish) that I have added to my recipe binder.

I should point out that, as an A.D.D.er, making this dish posed some challenges. The biggest challenge was it required I be within an arms length of the stove for at least thirty minutes to make sure nothing stuck to the saucepan. [note 2] That eliminated my usual quick dashes to the computer to check on urgent emails [note 3] In addition, preparation for this dish was quite time consuming. (Mince the onion; mince the garlic; squeeze the lemon; get 2 tbsps of lemon zest; don’t forget the chicken stock and you need to boil the sprouts and cut them and….) Therefore, if you are making it as a side dish, I recommend that your main course should be something that doesn’t require a lot of attention. The night I made this dish, I broiled some thick pork chops for the main course. That allowed me to devote most of my time to this dish.

Variation on a Theme – Risotto with Peas

Risotto with Peas

Once you get the hang of making risotto, you’ll start adding different ingredients to it based on what you find in your refrigerator or freezer…like a bag of frozen peas.

I chopped up half an onion and sauteed it in olive oil for a few minutes. I then added the risotto and sauteed for a few minutes. Next, I added 1/2 cup of Chardonnay. Once the wine evaporated (some was absorbed by the rice) I then added a ladle of chicken broth. Then for the next 30 minutes or so, I kept adding chicken broth as it was absorbed by the rice and I kept the whole thing moving in the pan so it wouldn’t stick to the bottom. You’ll know that the risotto is just about done because it dramatically changes in texture. It seems dry and then, suddenly, you’ll see that it is moist.

The risotto takes on a soft, creamy look when it is just about done. Don't hesitate to taste it to see if it is to your liking. If yes, then add a few pats of butter and mix it thoroughly.

I've added the peas (if frozen they should have been cooked beforehand). Then I mixed it through and let the flavors mix for a few minutes. That's it!

Bon appétit!

Asparagus Lemon Risotto

  1. The carrot-eyesight connection is a myth. It was created to confuse the Nazis during WWII.
  2. Contrast this to a dinner I recently made – Chicken Rollatini -  that, once all prep work was done, it gets popped into the oven and basically forgotten about for 30-45 minutes. For this same reason I enjoy cooking a large ham. You can forget about it for several hours.
  3. “I swear that Snopes verified that this is true. Just forward this email to all your friends and in TWO WEEKS you’ll get a check from Microsoft!!”
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  • http://www.ADHDRollerCoaster.org Gina Pera

    Ohhhhh, that is so beautiful, Chef Jeff.

    And my husband LOVES Brussells Sprouts AND rice.


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