Creamy Brussels Sprouts and Parmesan Risotto

Name: Creamy Brussels Sprouts and Parmesan Risotto
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4
Cuisine: Italia
Ingredients: 320 g Carnaroli rice; 250 g Brussels sprouts; 50 g 12-month Frisona Cow Parmigiano Reggiano; 1 L Vegetable broth; 40 g Yellow onion; 20 mL Extra virgin olive oil; 30 g Butter; 50 mL Dry white wine; 2 g Fine salt; to taste Black pepper

@vandelli-formaggi

Category: First courses

A first course that celebrates spring: the risotto embraces the delicacy of sautéed Brussels sprouts and the unmistakable savoriness of 12-month Frisona Cow Parmigiano Reggiano, which provides a silky and enveloping creaminess. The result is a refined, fragrant dish perfect for surprising with simplicity and quality ingredients.

Difficulty: Easy

Cooking time: 18 minCooking: 18 min

Preparation time: 10 minPreparation: 10 min

Country: Italia

vandelli-formaggi@vandelli-formaggi

Ingredients

No. Servings

Carnaroli rice320g
Brussels sprouts250g
12-month frisona cow parmigiano reggiano50g
Vegetable broth1L
Yellow onion40g
Extra virgin olive oil20mL
Butter30g
Dry white wine50mL
Fine salt2g
Black pepperto taste

Purchasable products

Parmigiano Reggiano Frisona Cow 12 months (approx. 1 KG)

1 product

€ 20.10

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 8
Clean the Brussels sprouts, cut them in half, and sauté them in a pan with a drizzle of oil for 5 minutes until they are golden and crispy. Set aside.
STEP 2 OF 8
Chop the onion and sauté it in a saucepan with extra virgin olive oil and half the butter.
STEP 3 OF 8
Add the rice and toast it for 1-2 minutes, then deglaze with the white wine.
STEP 4 OF 8
Start adding the hot broth, a little at a time, stirring often.
STEP 5 OF 8
After 7 minutes, add the sautéed Brussels sprouts and continue cooking, adding more broth.
STEP 6 OF 8
Season with salt and pepper and cook until done (total 16-18 minutes).
STEP 7 OF 8
Turn off the heat, stir in the remaining butter and the grated 12-month Frisona Cow Parmigiano Reggiano.
STEP 8 OF 8
Serve immediately, garnishing with an extra sprinkle of Parmesan and black pepper to taste.

General Information

Storage notes

Store in the refrigerator, in an airtight container, for up to 1 day. Reheat with a splash of broth to restore creaminess.

Origin

Italia, Toscana

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	64.58
Carbohydrates (g)	5.16
of which Sugars (g)	0.72
Fat (g)	3.67
of which Saturates (g)	1.59
Protein (g)	2.13
Fiber (g)	0.81
Sale (g)	0.26

Proteins
2.13g·18%
Carbohydrates
5.16g·44%
Fats
3.67g·31%
Fibers
0.81g·7%