Herb Cranberry Risotto with Grana Padano and Balsamic Brussels Sprouts

Ingredients

• 400 g Brussels sprouts
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tbsp honey
• Salt
• Pepper
• 50 g Grana Padano
• 1 Shallot
• 40 g dried cranberries
• 1 bunch herbs (20 g; e.g., parsley, sage, dill)
• 300 g risotto rice
• 2 tbsp white wine vinegar
• 800 ml vegetable broth
• 1 tbsp butter (15 g)

Instructions

1. 1.

   Clean, wash and halve the Brussels sprouts. Toss with balsamic vinegar, 1 tbsp olive oil and honey, season with salt and pepper, and spread on a parchment-lined baking sheet. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 25 minutes. Grate the Grana Padano, set aside half. On a small parchment‑lined tray, place teaspoons of the remaining cheese and bake for about 10 minutes. Remove and cool.

2. 2.

   Peel and chop the shallot. Roughly chop the dried cranberries. Wash the herbs, shake dry, pluck leaves and set aside a handful. Chop the rest of the herbs.

3. 3.

   Heat 2 tbsp olive oil in a pot and sauté the shallot and risotto rice over medium heat for 2 minutes. Deglaze with white wine vinegar and add enough hot vegetable broth to just cover the rice. Bring to a boil, then simmer over medium heat. Gradually add the remaining broth, stirring occasionally, and cook for about 25 minutes.

4. 4.

   Stir the remaining Grana Padano with cranberries, chopped herbs, and butter into the risotto. Season with salt and pepper. Divide the risotto onto four plates, top with Brussels sprouts, and sprinkle with Grana Padano chips and extra herbs before serving.