Carrot and Brussels Sprouts Risotto

Carrot and Brussels Sprouts Risotto

3.5 51 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

Nutrition per 1 portion

Calories 301 kcal / 1259 kJ
Protein 8 g
Fat 8 g
Carbohydrates 48 g
Fibre 4 g

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