Carrot and Brussels Sprouts Risotto

Carrot and Brussels Sprouts Risotto

3.5 54 ratings

Prep. 15 min

Total 35 min

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

Fibre 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...

Sausage and Lentil Stew

1 h 15 min

Lentil Moussaka

2 h 20 min

Ratatouille

40 min

Vegetable Stew

1 h 15 min

Broccoli Red Lentil Soup

30 min

Cheesy Zucchini Pappardelle

50 min

One-Pot Barley and Vegetables

1 h 10 min

Lentil Mushroom Stroganoff

55 min

Mushroom Stroganoff

30 min

Cauliflower Artichoke Cheese Bake

1 h 10 min

Garbanzo Bean Soup with Spinach

40 min

Vegetarian Chili

50 min