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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil a pot of salted water and throw in brussels sprouts, blanching them whole. This may take 3-5 minutes depending on size. | 2. Drain and plunge them into a bowl of iced water for 5 minutes, then drain again. | 3. Slice each sprout lengthwise into 3-4 pieces and keep in a bowl. | 4. In a large, wide pan heat butter and oil, add onion and lightly fry until transparent. | 5. Add rice and stir until grains become transparent. | 6. Deglaze with wine, allowing it to evaporate completely. | 7. Add a ladle full of boiling stock and the saffron, stirring until liquid is almost entirely incorporated. | 8. Add stock a ladle full at a time until risotto is almost cooked,15-20 minutes depending on the rice. | 9. Add brussels sprouts and stir through. Remove from heat, season with salt and stir in remaining butter and grated parmesan. | 10. Rest for 3-4 minutes with lid on before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brussels sprout	500		trimmed	97522.4755	20298.2827	7665.7202	680.3894
butter	50		salted	4275.0	196.425	133.575	360.0
extra virgin olive oil	1	tablespoon		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
arborio rice	500			-	-	-	-
white wine	100			-	-	-	-
vegetable stock	2	liters		93.4113	17.3745	4.4837	1.3078
saffron thread	1	pinch		-	-	-	-
salt				-	-	-	-
butter	100		salted	4275.0	196.425	133.575	360.0
parmesan cheese	100		grated	29600.0	3200.0	3200.0	400.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.