Carrot and Brussels Sprouts Risotto

Carrot and Brussels Sprouts Risotto

3.4 55 ratings

Prep. 15min

Total 35min

6 portions

Ingredients

Parmesan cheese cubed
2 oz
lemon thin peel only, no pith
1
yellow onions in pieces
4 oz
garlic cloves
2
fresh thyme leaves only, plus extra to garnish
3 sprigs
carrots sliced (1 in.)
8 oz
risotto rice (e.g. Carnaroli, Arborio)
10 oz
Brussels sprouts trimmed and halved
8 oz
extra virgin olive oil
1 oz
white wine
2 oz
water
28 oz
vegetable stock paste
1 tbsp

Difficulty

easy

Nutrition per 1 portion

Protein 8.5 g

Calories 1258.5 kJ / 300.8 kcal

Fat 7.7 g

Fiber 3.2 g

Carbohydrates 48.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Simple Ideas 179 Recipes
United States

Spring Forward 10 Recipes
United States

You might also like...

Broccoli Red Lentil Soup

25min

Cabbage Salad with Almond-Orange Vinaigrette

15min

Broccoli Red Lentil Soup

30min

Lentil Mushroom Stroganoff

55min

Mushroom Stroganoff

30min

Cauliflower with Pea Purée

40min

Cauliflower Tabbouleh

10min

Barley and Lentil Radicchio Salad

1h 25min

Ratatouille with Pecorino

1h 5min

Smoky Black Bean Soup

35min

Green Lentil Risotto with Asparagus

45min

Chickpea and Lentil Soup with Dukkah

1h 5min