Brussels Sprouts and Lemon Risotto

Brussels Sprouts and Lemon Risotto
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  • ¼ cup coarsely chopped fresh Italian parsley leaves
  • ¼ cup finely grated Parmesan cheese, plus more as needed
  • 3 teaspoons freshly squeezed lemon juice, plus more as needed
  • Finely grated zest of 1 medium lemon
  • 1 pound Brussels sprouts, cored and very thinly sliced
  • 1 cup dry white wine
  • 2 cups Arborio or Carnaroli rice
  • + 7 more ingredients
    • Freshly ground black pepper
    • Kosher salt
    • 1 medium yellow onion, finely chopped
    • ¼ cup plus 2 tablespoons olive oil, plus more for drizzling
    • ½ cup dried figs, halved and thinly sliced
    • 4 cups water
    • 1 quart low-sodium chicken or vegetable broth

Place the broth and water in a medium saucepan over low heat and keep at a very low simmer. Place the figs in a small heatproof bowl, add 1/2 cup of the broth, and stir to combine; set aside. In a large wide pot or Dutch oven, heat 1/4 cup of the oil over medium heat until shimmering. Add the o...

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