Arborio and black rice risotto with Brussels sprouts and lemon zest is dinner with drama — jet-black grains ribboned through creamy white risotto. Quartered sprouts caramelize in olive oil, white wine and warm broth build the cream, and lemon juice and zest bring it alive. Fifty minutes, five to six servings.
Forget everything you thought you knew about boring, mushy Brussels sprouts! We’re giving them the rockstar treatment they deserve by searing them to crispy perfection and folding them into the creamiest, dreamiest risotto you’ve ever tasted. This isn’t just any risotto; it’s a beautiful medley of textures and colors, with nutty black rice, tender Arborio, and a vibrant, zesty lemon finish that ties it all together. It’s a show-stopping, restaurant-quality dish that’s surprisingly easy to make at home. Let’s get cooking!
Ingredients
• (Makes 5-6 Servings)
• 3 tablespoons (45 ml / 1.5 fl oz) extra virgin olive oil, divided
• 1 pound / 450g (15.9 oz) Brussels sprouts, trimmed and quartered
• 1 medium yellow onion, finely chopped
• 1.5 cups / 300g (10.6 oz) Arborio rice
• 0.5 cup / 120 ml dry white wine, such as Pinot Grigio
• 6 cups (1440 ml) / 1.4 L vegetable broth, kept warm
• 3 cups (720 ml) cooked black rice
• 1 tablespoon (15 ml / 0.5 fl oz) fresh lemon juice
• 1 tablespoon grated lemon zest
• 0.5 cup / 50g (1.76 oz) freshly grated Parmesan cheese (use a vegetarian-friendly version)
• 3 tablespoons (45 ml / 1.5 fl oz) minced fresh flat-leaf parsley
• Salt and freshly ground black pepper, to taste
Instructions
1. Heat 2 tablespoons (30 ml / 1 fl oz) of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the quartered Brussels sprouts and sear, stirring occasionally, until they are browned and slightly crispy, about 3-5 minutes. Transfer the sprouts to a plate and season with salt and pepper.
2. In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon (15 ml / 0.5 fl oz) of olive oil. Add the chopped onion and a pinch of salt, and sauté until softened and translucent, about 5-7 minutes.
3. Add the Arborio rice to the skillet and stir constantly for about 1 minute to toast the grains and coat them in oil.
4. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Cook until the wine has almost completely evaporated.
5. Begin adding the warm vegetable broth one ladleful (about 1/2 cup / 480 ml) at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladleful.
6. After about 10 minutes of this process, stir the seared Brussels sprouts back into the risotto. Continue adding the broth, one ladleful at a time, stirring until the rice is al dente and creamy. This entire process should take about 20-25 minutes.
7. With the last ladleful of broth, stir in the cooked black rice and cook until the liquid is absorbed.
8. Remove the skillet from the heat. Stir in the Parmesan cheese, lemon zest, lemon juice, and fresh parsley. Season generously with salt and pepper to taste. Serve immediately.
Nutritional Information
• (per serving)
• Calories: Approx. 450-500 kcal
• Protein: A good source of plant-based protein.
• Fiber: High in dietary fiber from the grains and sprouts.
• Vitamins: Rich in Vitamin C and Vitamin K from Brussels sprouts.
Pro Tips
• Always use warm broth. Adding cold liquid to the hot pan will shock the rice and hinder the creamy starch release.
• Don’t rinse your Arborio rice! The starchy coating on the grains is essential for creating that classic, creamy risotto texture.
• For the best flavor and texture, get a deep, golden-brown sear on your Brussels sprouts before adding them to the risotto.
• Cook the black rice a day or two in advance and store it in the fridge. This makes assembling the final dish much quicker.
FAQ
Q: Can I make this Brussels sprout risotto vegan
A: Yes, absolutely! To make this risotto fully vegan, simply substitute the Parmesan cheese with a high-quality vegan Parmesan alternative or 2-3 tablespoons (45 ml / 1.5 fl oz) of nutritional yeast for a cheesy, nutty flavor. Also, ensure your dry white wine is certified vegan, as some wines use animal-derived fining agents.
Q: How can I add more protein to this vegetarian risotto
A: This risotto already provides plant-based protein, but you can easily boost it further. Consider stirring in a can of rinsed cannellini beans or chickpeas along with the black rice. Toasted pine nuts or chopped walnuts sprinkled on top before serving also add a delicious crunch and extra protein.
Q: What is the best way to store and reheat leftover risotto
A: Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, place the risotto in a saucepan over low heat. Add a splash of vegetable broth or water and stir gently until it’s warmed through and has regained its creamy consistency. Microwaving can make the rice gummy, so stovetop reheating is recommended.
Q: Do I have to use black rice in this recipe
A: While the nutty flavor and chewy texture of black rice add a unique element, you can make this risotto without it. Simply increase the Arborio rice to 2 cups (400g / 14.1 oz) and you may need an additional 1-2 cups (480 ml) of vegetable broth. Follow the standard risotto method, adding the seared Brussels sprouts about halfway through the cooking time.
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Arborio and Black Rice Risotto with Brussels Sprouts and Lemon Zest
Ingredients
Method
- Heat 2 tablespoons (30 ml / 1 fl oz) of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
- Add the quartered Brussels sprouts and sear, stirring occasionally, until they are browned and slightly crispy, about 3-5 minutes.
- Transfer the sprouts to a plate and season with salt and pepper.
- In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon (15 ml / 0.5 fl oz) of olive oil.
- Add the chopped onion and a pinch of salt, and sauté until softened and translucent, about 5-7 minutes.
- Add the Arborio rice to the skillet and stir constantly for about 1 minute to toast the grains and coat them in oil.
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
- Cook until the wine has almost completely evaporated.
- Begin adding the warm vegetable broth one ladleful (about 1/2 cup / 480 ml) at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladleful.
- After about 10 minutes of this process, stir the seared Brussels sprouts back into the risotto.
- Continue adding the broth, one ladleful at a time, stirring until the rice is al dente and creamy. This entire process should take about 20-25 minutes.
- With the last ladleful of broth, stir in the cooked black rice and cook until the liquid is absorbed.
- Remove the skillet from the heat.
- Stir in the Parmesan cheese, lemon zest, lemon juice, and fresh parsley.
- Season generously with salt and pepper to taste.
- Serve immediately.
- Don't rinse your Arborio rice! The starchy coating on the grains is essential for creating that classic, creamy risotto texture.
