You guys know how much I love risotto and this festive version with Brussel Sprouts and Leek has been my latest obsession! For this recipe I have used Strong Roots Chargrilled Brussels sprouts which are utterly delicious on their own but they also work wonderfully in risotto, stir fries, casseroles and stews. Because they are already pre cooked they really help to cut down on the cooking time making eating more vegetables easier than ever!
I combined them with leek and fragrant fresh thyme which creates the most delicious warm and comforting favour, perfect for the holiday season!
Serves 3-4 people
1 bag Strong Roots Chargrilled Brussels Sprouts
glug of olive oil
1 leek, peeled, trimmed, and thinly sliced
2 cloves garlic, crushed
1-2 tbsp fresh thyme, or 1-2 tsp dried
1 cup risotto rice
1 L veg stock
500 ml water
3 tbsp nutritional yeast
salt & pepper to taste
- Roast or pan fry brussels sprouts according to instructions. Once cooked, remove about 1/4 of them for topping. Let the rest cool slightly, just enough to slice or chop in half for the risotto.
- To a large pan add the chargrilled sprouts, along with a glug of olive oil, spiced leeks, fresh thyme, and crushed garlic. Sauté at medium heat for about 5 minutes until leeks have softened.
- Add risotto rice and enough veg stock to cover everything, then cook at medium heat with a lid on at medium heat for about 25-30 minutes, stirring frequently and adding more stock and then water until the rice starts to absorb the liquid and become soft and chewy.
- To finish off the risotto, stir in nutritional yeast and season with salt and pepper as necessary. Top with the sprouts that had been set aside (you may wish to reheat these on the stovetop or in the oven) and sprinkle with more nutritional yeast and fresh thyme.