Ottolenghi’s Brussels Sprout Risotto

Name: Ottolenghi’s Brussels Sprout Risotto
Total time: 60 min
Ingredients: 1 3/4 pounds brussels sprouts, 3/4 pounds shredded and 1 pound quartered; 2 – 3 T olive oil; 8 – 9 cups chicken or vegetable stock; 2 lemons; 2 T unsalted butter; 2 T olive oil; 2 cups finely chopped onions or shallots; 3 cloves garlic, minced; 3 T fresh thyme leaves, roughly chopped; 1 pound Arborio, Carnoroli or Vialone Nanorice rice (about 2 1/4 cups); 1 cup dry white wine; 1 cup grated parmesan cheese; 3 ounces gorgonzola cheese, crumbled; 1/2 cup tarragon leaves, roughly chopped; Kosher salt; pepper

somethingnewfordinner.com

A comforting risotto packed with healthy brussels sprouts and finished with blue cheese. This simplified recipe is based on the recipe published in Ottolenghi's Plenty More cookbook.

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