Lemon Risotto With Brussels Sprouts Recipe (2024)

Ignore everything to do with the brussel sprouts...roast them until crispy and then add to a very lemony risotto. Amazing!!

I think she's put too many unnecessary steps into this preparation. You could simply quarter and sauté your sprouts and add them to a favorite risotto recipe.

Made with asparagus instead of brussels sprouts... It was delicious!

Spent over an hour chopping, mincing, blanching, zesting, grating and stiring only to have a dishwater grey mess in a pan. We've cooked our way through lots of recipes on this site, but this one was truly terrrible. We did everything as prescribed, so we're not sure what happened. It was bland; the only discernible flavor was lemon So much work and no enjoyment. DIsappointing. Needed was more guidance on how long to let the rice "separate and crackle." We saw neither.

I roasted the sprouts to develop more color and eliminate a pan. I really liked them that way. The risotto was delicious, but I adhered too closely to the instruction to make sure my stock was well-seasoned. The risotto was too salty. I would certainly make this again, though.

Yup! I ignored the recipe and followed your idea: added roasted Brussels (halved through the poles, tossed with olive oil and S&P, then 15 minutes at 400F) to lemony risotto. Was very good, but I'll go with the other comment/suggestion to use roasted asparagus instead. Also, ditto the other comments - no-need to over season the stock

Everyone here is talking about roasting the brussel sprouts instead, but I’m asking you: has Martha Rose Shulman ever steered you wrong?! I made the recipe as instructed and those brussel sprouts had the perfect texture and a delightful tanginess that you lose from roasting. And it’s really not that much work! I promise!

this was good! I followed comments and just roasted brussels normally. I went overboard with the lemon though; note to self, next time use the recommended amount of lemon and measure it!

As others have noted, this recipe is needlessly complicated. Trim and halve brussels sprouts and roast them (400 fan for 15 mins or so) with olive oil & s & p. Meanwhile, make a lemony risotto with a little onion & celery. Just before adding the last bit of broth, toss the roasted brussels sprouts into the risotto with a couple of handfuls of Parmesan. Stir in the last of the broth until it turns creamy. Serve!

I agree with others- roast the Brussels sprouts and add afterward. Then you can also add other veggies to be roasted and added too, if preferred. I also added fresh rosemary and some red pepper flakes at the end!

I did this almost exactly as instructed and it was amazing, we absolutely loved it and will make again. A couple things…I didn’t have enough broth so used water to mix into the broth to have enough liquid, it worked out just fine flavor wise. (It was about 2/3 broth, 1/3 water). Also, the recipe is a bit cumbersome and takes a while. I think I can cut down time and steps with some of the things other posters said. Those couple things aside, it was delicious.

subbed in shallots and leeks for the onions. would be better with butter but i guess that negates the "healthy" part.

I roasted my Sprouts in the oven with a little olive oil, salt and pepper so that they would be crispy in the risotto - delicious!

A bit of finely diced pancetta browned with the sprouts is not unwelcome.

Absolutely a new favorite! Delicious, comforting, we followed the recipe and are very pleased!

Too fussy! Sauteed quartered brussel sprouts. Added to risotto made with room temp chicken broth out of a carton. Lemon juice, cheese, lemon rind at the end. Fewer pots to clean. Less stress on the chef!

Because of new dietary restrictions, I had to skip the garlic, lemon and zest. (Tragic, I know!) Caramelized onions and carrots and roasted Brussel sprouts carried their weight and, with seared scallops atop, this won raves all-around!

If you’re able to add meat, I highly recommend adding a bit of pancetta for more flavor!

I agree that all the steps make it kinda fussy - I just roasted the sprouts and added in the end. Turned out very creamy. However, I didn't love it and probably need to take a break from brussels sprouts, but my sprouts loving husband was a big fan.

I sliced the sprouts and toasted with salt and pepper. Otherwise followed as written. Big hit.

I made a couple of alterations to this recipe after reading some of the comments, and loved this dish! First, I skipped all of the instructions about the brussels sprouts and roasted them in the oven for 25 minutes at 375 degrees. Roasting instead of blanching/icing/drying/sautéing saved a lot of time and dishes. The only other adjustment I made was that I added a few anchovies to the onions as they were cooking to add a little extra richness/savory flavor since I was using a low-sodium broth.