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Chestnut And Brussel Sprout Risotto

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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.
Course Main Course
Cuisine Italian
Diet Vegan, Vegetarian
Keyword brussel sprout recipes, brussel sprouts recipe, chestnut recipes, chestnut risotto, savoury chestnut recipes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 2
Calories 624


  • 175 g Risotto Rice
  • 2 Sticks Celery
  • 5 Banana Shallot
  • 2 Cloves Garlic
  • 120 g Cooked Whole Chestnuts
  • 150 g Brussel Sprouts
  • 500 ml Vegetable Stock
  • 75 ml White Wine
  • 1 Tablespoons Olive Oil


  • 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.
  • 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.
  • Add risotto rice to the pan and mix well into the vegetable mixture. Allow to cook for another minute or so.
  • 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.
  • 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.
  • 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, about 5 - 8 minutes. Remove and reserve.
  • Serve risotto in generous bowls with chestnuts sprinkled over the top of the rice.


Calories: 624kcal | Carbohydrates: 119g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 1063mg | Potassium: 988mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1278IU | Vitamin C: 95mg | Calcium: 87mg | Iron: 6mg