Mushroom Risotto with Brussels Sprouts

Ingredients

• 500 g Brussels sprouts
• 4 tbsp olive oil
• 1 tsp raw cane sugar
• Salt
• Pepper
• paprika powder
• 1 Shallot
• 2 parsnips (200 g)
• 2 tbsp butter (30 g)
• 250 g ORYZA risotto rice
• 850 ml hot vegetable broth
• 400 g mixed mushrooms (e.g., button, king oyster, shiitake)
• 1 Organic lemon
• 0.5 bunch chives (10 g)
• 40 g hazelnut kernels
• 1 block hard cheese (with microbial rennet; e.g., Montello; 75 g)

Instructions

1. 1.

   Clean and wash the Brussels sprouts. Remove outer leaves and set aside. Cut sprouts in half or quarters depending on size. Mix 2 tbsp oil with sugar, season with salt, pepper, and paprika. Add sprouts, stir, and spread on a baking sheet lined with parchment paper. Roast in preheated oven at 220 °C (fan 200 °C; gas: level 3–4) for 15–20 minutes until tender and browned. Remove and set aside.

2. 2.

   Meanwhile peel and finely chop the shallot. Peel, clean, and dice the parsnips into small cubes. Heat butter in a large pot. Sauté shallot and parsnip over medium heat for 3–4 minutes.

3. 3.

   Add risotto rice and Brussels sprout leaves to the pot, stirring until grains become translucent. Deglaze with 100 ml vegetable broth, stirring as it reduces. Add remaining broth, bring to a boil once, then simmer gently on low heat in an open pot for 18–20 minutes, stirring occasionally.

4. 4.

   In the meantime clean mushrooms and slice them. Rinse lemon hot, dry rub, and grate zest. Halve lemon and squeeze juice. Wash chives, shake dry, and cut into rings.

5. 5.

   Heat remaining oil in a large skillet and sauté mushrooms over medium to high heat for 3–4 minutes until browned. Season with salt and pepper. Add lemon juice, zest, and chives; cook on low heat for 2–3 minutes.

6. 6.

   Coarsely chop hazelnuts. Grate cheese. Combine mushrooms, Brussels sprouts, and cheese into the risotto, mixing well. Season risotto with salt and pepper, divide onto four plates, and sprinkle with hazelnuts before serving.