Ingredients (14)
- 1 quart low-sodium chicken or vegetable broth
- 4 cups water
- 1/2 cup dried figs, halved and thinly sliced
- 1/4 cup plus 2 tablespoons olive oil, plus more for drizzling
- 1 medium yellow onion, finely chopped
- Kosher salt
- Freshly ground black pepper
- 2 cups Arborio or Carnaroli rice
- 1 cup dry white wine
- 1 pound Brussels sprouts, cored and very thinly sliced
- Finely grated zest of 1 medium lemon
- 3 teaspoons freshly squeezed lemon juice, plus more as needed
- 1/4 cup finely grated Parmesan cheese, plus more as needed
- 1/4 cup coarsely chopped fresh Italian parsley leaves
Nutritional Information
- Calories455
- Fat15.51g
- Saturated fat2.83g
- Trans fat
- Carbs66.88g
- Fiber6.24g
- Sugar5.12g
- Protein9.29g
- Cholesterol3.2mg
- Sodium118.92mg
- Nutritional Analysis per serving (6 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
By thinly slicing Brussels sprouts and sautéing them in oil with lemon juice and zest, the little cabbage known for turning kids into vegetable-haters softens into a sweet, slightly earthy side dish. Mix the sprouts with plumped dried figs and creamy risotto and your vegetable-haters will quickly come around.
This recipe was featured as part of our Healthy Risotto round-up.
Tips for Christmas
Tip
Why Do We Celebrate Christmas on Dec. 25?
There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.
Read More
1 of 3
Next: What Does the Name 'Christmas' Mean and What Is the Meaning of Christmas?
Tip
What Does the Name 'Christmas' Mean and What Is the Meaning of Christmas?
Christmas is a shortened from the words “Christ’s mass.” It’s derived from the Middle English word "Cristemasse" which has Greek, Hebrew and Latin origins. Christmas is an annual holiday that honors the birth of Jesus Christ. It is celebrated by Christians around the world and is regarded as an important religious and cultural holiday.
Read More
2 of 3
Next: How Can We Celebrate Christmas?
Tip
How Can We Celebrate Christmas?
Christmas is traditionally celebrated in many ways and celebrations vary across cultures. In the days leading up to Christmas, people usually put up special decorations including colorful lights and evergreen trees. Gifts are often placed under the tree and exchanged on Christmas day among loved ones. Large meals are also typically served as part of the celebration as well.
Read More
3 of 3
Next: Why Do We Celebrate Christmas on Dec. 25?
Instructions
- 1Place the broth and water in a medium saucepan over low heat and keep at a very low simmer. Place the figs in a small heatproof bowl, add 1/2 cup of the broth, and stir to combine; set aside.
- 2In a large wide pot or Dutch oven, heat 1/4 cup of the oil over medium heat until shimmering. Add the onion and a large pinch each of salt and pepper and cook, stirring often, until the onion is translucent, about 5 minutes.
- 3Add the rice and cook, stirring, until the kernels start to crackle, about 1 to 2 minutes. Stir in the wine and let simmer, stirring often, until all of the liquid has been absorbed, about 2 to 4 minutes. Pour a ladleful of the simmering broth over the rice. Let simmer, stirring constantly, until the rice absorbs the liquid. Continue adding the broth, stirring and letting it absorb, until the rice is al dente, about 20 to 30 minutes (you may not use up all of the broth). Taste as you go for doneness, seasoning with salt and pepper as needed.
- 4Meanwhile, heat the remaining 2 tablespoons oil in a large frying pan over medium heat until shimmering. Add the Brussels sprouts, season with salt, and stir to coat in the oil. Add the reserved fig-broth mixture and cook, stirring occasionally, until the Brussels sprouts are wilted and the pan is almost dry, about 2 minutes. Add the lemon zest and 2 teaspoons of the lemon juice and stir to combine. Taste and season with salt and pepper as needed. Transfer to a medium heatproof bowl; set aside.
- 5When the rice is done, remove from heat, add the Brussels sprout–fig mixture and remaining 1 teaspoon lemon juice, and stir to combine. Add the Parmesan and parsley and stir to combine. Taste and season with more salt, pepper, Parmesan, and lemon juice as needed. Just before serving, loosen the risotto to the desired consistency with a little more broth or hot water and serve immediately. Drizzle each serving with olive oil.
Recommended from Chowhound
Guides
How to Stick to Healthy Eating Resolutions for the New Year
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...
Guides
5 Plant-Based Swaps for the Carbs You Crave
by Gretchen Lidicker | Trying to cut carbohydrates? There are plenty of great plant-based substitutes for your favorite carbs...
Guides
13 Easy Ingredient Swaps for Healthier Cooking
by Dan McKay and Jen Wheeler | These easy, healthy ingredient swaps are proof that eating healthy doesn't have to be a chore. Even...