Brussels sprout risotto from Plenty More (page 88) by Yotam Ottolenghi

  • thyme
  • lemons
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  • EYB Comments

    This recipe is on p.76 in the US edition. The USA edition of the book lists 200ml or 2 cups of white wine. It should be 200ml or 0.8 cups.

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.76 in the US edition. The USA edition of the book lists 200ml or 2 cups of white wine. It should be 200ml or 0.8 cups.

  • prkrgrant on February 16, 2025

    Very nice even if a bit strange but it works. I made it with the "incorrect" 2 cups of wine and actually quite liked the result even if the amount raised my eyebrows when I first read it. Overall unique and very tasty

  • Ganga108 on February 28, 2022

    A brussels sprout risotto? You’d better believe it. Brussels Sprout are such a controversial vegetable – you either love them or hate them. We grew up with overcooked and soggy sprouts that had the colour and natural sweetness leached out of them and left the kitchen with a cabbage-y sprouts aroma. So in our kitchen they are either eaten raw, roasted, fried, or sauteed with a little garlic. Brussels Sprouts in a risotto is an unusual recipe but you will love it, as we did.

  • FJT on January 21, 2022

    Very nice. Brussel sprout risotto was a bit of a hard sell, so I sprinkled some crispy bacon bits on top! Made with a creamy gorgonzola instead of dolcelatte.

  • Rutabaga on April 20, 2020

    This risotto is good and hearty. I left out the tarragon, and didn't have Dolcelatte, but used a ball of mozzarella di buffala instead. For more flavor, I would prefer dolcelatte or another blue cheese. The Brussels sprouts will get beautifully crispy if the oil is hot enough, making a lovely topping. Unfortunately, the kids weren't really into it. My older son seemed to like the sprouts and ate the rice without complaint, but the younger one put up a big fuss, but that was in part because he didn't like the texture of the buffalo mozzarella.

  • anya_sf on July 30, 2017

    There was an error in the wine quantity; recipe states 2 cups, or 200 ml, which is less than 1 cup. I assumed 200 ml was correct, as that's closer to other risotto recipes. I did need to add a little extra stock (I used chicken, not vegetable), but otherwise the recipe turned out fine. I used mild blue cheese instead of Dolcelatte. The blue cheese flavor complemented the brussels sprouts nicely, but overpowered the tarragon (perhaps dolcelatte would have been better?). I think another herb would have worked here just as well. Although my sprouts were dry and not too large, they didn't really crisp up upon frying, although they did cook to just tender. I think roasted brussels sprouts, where the leaves get all browned and crispy, would have been fantastic instead of the fried sprouts. Still, overall, a nice recipe, which we enjoyed quite a bit. If you're not vegetarian, it's extra good with some crumbled, cooked bacon sprinkled on top.

  • Charlotte_vandenberg on March 04, 2017

    Lekker. Hele kleine spruitjes, niet gefrituurd, gewoon in z'n geheel gebruikt. Verder rode wijn in plaats van witte gebruikt, geen probleem.

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