Chestnut And Brussel Sprout Risotto

Serves: 2

December is right in the heart of the British sprout season. Though sprouts only tend to grace British plates during the christmas festivities. Sprouts are a wonderfully satisfying vegetable with a delicious, fresh, green flavour. This quick and delightful risotto will show you that cooked properly brussels can be enjoyed in a multitude of dishes.

When To Eat

We recommend eating this dish from December to February when sprouts are at their best.


Name Amount
Risotto Rice 175g (around 1 cups worth)
Celery Stick 2
Shallot 5
Garlic 2 Cloves
Cooked Whole Chestnuts 120g
Brussel Sprouts 150g (around 14)
Vegetable Stock 500
White Wine 75ml
Olive Oil 1 Tablespoons

This meal is around 71% less polluting than the average UK meal.

  • Eating this recipe will save around 2.09 KG CO2e per person.
  • That's equivalent to the emissions produced driving 17 KM in a modern car.


  1. Finely dice the shallots and celery sticks. Cut the hard bottoms off the brussels and remove first layer of leaves from the sprout. Chop the brussles into 4-5 slices each, the slices should be about half a center meter thick. Crush the garlic with the back of a knife into a fine paste.
  2. Heat the olive oil in a shallow pan over a medium heat. Add the crushed garlic. Cook for around 1 minute and then add the shallots and celery. Cook until soft. Finally add the sprouts into the mixture and cook for a further few minutes.
  3. Add risotto rice to the pan and mix well into the vegetable mixture. Allow to cook for another minute or so.
  4. Pour the wine into the pan and increase the heat. Cook until the wine barely coats the bottom of the pan. Keep stirring or the mixture will begin to stick.
  5. Turn the heat of the pan down to medium again and add a little of the stock. Barely enough to cover the rice. Stir intermittently until the stock has been absorbed, then add more stock. Continue this process for around 25-30 minutes until the stock has been fully used and the rice is soft with a bite.
  6. Whilst the rice is cooking, roughly slice the chestnuts. Salt and add to a pan on a high heat with little or no oil. Cook until the outsides begin to brown. Remove and reserve.
  7. Serve risotto in generous bowls with chestnuts sprinkled over the top of the rice.

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