Brussels Sprout Risotto
Servings
6
Source: The Lighter Step-By-Step Instant Pot Cookbook: Easy Recipes for a Slimmer, Healthier You
Jump to Instructions ↓Ingredients
- 1 pound brussels sprouts, coarsely shredded or chopped
- 2 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 1 tablespoon ghee
- 2 shallots, diced
- 3 cloves garlic, minced or pressed
- 1/2 cup dry white wine or additional broth
- 2 cups arborio rice (do not wash)
- 4.5 cups garlic broth or low-sodium vegetable broth
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/2 cup grated Parmesan cheese
Note: Arborio rice or similar is very important to make a proper risotto.
Instructions
Brussels Sprouts
- Shred coarsely in a food processor
- Broil in the oven at 400°F for 10-15 minutes
- Alternatively, crisp it in a pan
- Save some for topping when serving
- Add ghee, hit saute and wait for 3 minutes
- Saute shallots for 2 minutes
- Saute garlic for 1 minute
- Add rice, stir well, cook for 1 minute
- Add broth and stir
- Pressure cook on high for 6 minutes
- Quick release when done
- Add seasoned salt, black pepper, italian seasoning and stir
- Add crispy brussels sprouts and stir
- Add parmesan cheese and stir until it's combined and creamy
- Serve topped with some crispy brussels sprouts
Note: Alternatively replace brussels sprouts with half a head of cabbage
Note: Salt levels can be a bit tricky from person to person. Play around with seasonings and salt to tune to your taste.
Note: Adding (not substituting) shredded broccoli also worked for me.
Notes
One of my favorite recipes including brussels sprout. I love brussels sprouts, and was looking for recipes bring some variety in, and this is the one for me these days.
Storage
- Best eaten immediately — risotto gets gluey on reheating. Leftovers keep 2 days; reheat gently with a splash of broth.
Variations
- Without Brussels sprouts — Any roasted vegetable works: butternut squash, mushrooms, or asparagus.
- Vegan — Use olive oil instead of butter and skip the Parmesan, or use nutritional yeast.
Added Aug 27, 2026 · Updated Aug 27, 2026