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Brussels sprouts in a risotto... how?

nasv | Jan 18, 201008:22 PM

My wife and I recently fell in love with Brussels sprouts and they will very soon go out of season here in NorCal, so we bought two large stalks from our local farmers market to use for this week. Our favorite (and most frequent) way of having the Brussels sprouts is by roasting them in the oven (halving the bigger ones) with a little olive oil and salt, to the point where the outer leaves are sufficiently browned.

While we will end the week with our roasted Brussels sprouts, we're trying to be creative and I want to incorporate them in a risotto with chicken, but I'm not sure what the best way would be to do this.

Shall I shred them and add them early or toward the end? Roast them and add them at the end? Steam them? Other creative ideas? I think the only thing I don't want to do is blanch them b/c I'd lose a lot of the nutrients... but I'm interested in any input on the best way to include them in a risotto :D

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