Lemon Brussel Sprout Risotto with Homemade Arugula Pesto and Tomato Sauce

Ingredients

  • 2 cups arborio rice
  • 4 cups vegetable broth
  • 2 tbsp lemon juice
  • zest from 1/2 lemon
  • 1 small shallot, chopped
  • 4 garlic cloves, minced
  • 1 tbsp unsalted butter
  • 1/4 cup pecorino grated cheese
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • for the brussel sprouts:
  • 4 cups of chopped brussel sprouts
  • 5 tbsp butter

Preparation

  1. In a frying pan, melt 5 tbsp of butter and add chopped Brussel sprouts. Cook for 10 minutes. In a separate large pan, melt 1 tbsp of butter. Add rice and cook for a few minutes. Add garlic and shallots and cook until fragrant. Add white wine and cook until absorbed, stirring occasionally. Begin adding broth, 1 cup at a time, making sure each cup is completely absorbed before adding the next. Make sure you continue to stir occasionally!!! Stir in Brussel sprouts. Add the lemon juice, lemon zest, thyme, salt, pepper, and cheese

  2. Add a thin layer of pesto (recipe coming next) and a more generous amount of tomato sauce on top of that. Place risotto in the middle of the pesto and serve immediately

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