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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