Creamy Brussels Sprouts and Goat Cheese Risotto: Your Perfect Easy Vegetarian Italian Dinner

This hearty vegetarian Brussels Sprouts and Goat Cheese Risotto is a delightful fusion of tender, shredded Brussels sprouts and creamy, tangy goat cheese, all expertly combined into a traditional Italian rice dish. It’s a perfect comforting meal that promises both flavor and warmth, especially on a chilly evening.

Confession time: I have a serious soft spot for cooking competition shows. Whether it’s the intense pressure of Top Chef, the mystery baskets of Chopped, the journey of Food Network Star, the hilarious sabotage of Cutthroat Kitchen, or the transformation on Worst Cooks In America, I’m usually glued to the screen. Recently, I even found myself binging Kitchen Inferno through my cable’s On Demand. Despite vowing to step away from the competitive culinary world for a bit, there I was, home alone on the couch, completely captivated.

It’s a peculiar fascination, really. I have no grand aspirations of becoming a professional chef, nor do I dream of owning a Michelin-star restaurant. Yet, these shows offer an unparalleled blend of entertainment and education. They’re certainly more engaging than reality TV dramas; at least with cooking shows, I actively learn about diverse ingredients, innovative techniques, and exciting new dishes to try. Who hasn’t found themselves in the produce aisle, pointing to an exotic fruit and thinking, “Hey, that was in a Chopped basket!” I can even credit (or blame) Chopped for my absolute terror of cherimoya – those poisonous seeds are not something I’m eager to encounter firsthand!

Demystifying Risotto: From Risky Dish to Home Kitchen Staple

I vividly recall my first introduction to the concept of risotto. It was during a month when the Bravo channel was temporarily free on my cable package. As I sought background noise while bustling around the kitchen, I stumbled upon a Top Chef D.C. marathon. Having never seen the show, but vaguely aware of its popularity, I decided to watch. One particular chef ambitiously chose to prepare a risotto, and I distinctly remember a judge commenting on how challenging and risky a move that was. My immediate thought? Risotto must be an incredibly complex, chef-exclusive dish.

Oh, how wrong I was! The funny thing is, risotto is remarkably simple to prepare in your own kitchen. If you possess the basic skill to cook regular white rice, you absolutely have what it takes to master risotto. The “challenging” part isn’t about intricate techniques or rare ingredients; it’s about attentiveness. Unlike those competing chefs who might be multi-tasking under immense pressure, at home, you simply need to tend to your pot, stirring quite often. This consistent stirring is crucial for gradually releasing the starch from the Arborio rice, creating that signature creamy texture, and ensuring even absorption of the liquid. It’s less of a challenge and more of a meditative culinary process that yields incredibly rewarding results. I’ve probably made risotto at least a dozen times since that first encounter, and it has quickly become one of my go-to comfort foods.

My latest and undeniably favorite iteration is this spectacular Brussels Sprouts and Goat Cheese Risotto. It’s a truly hearty vegetarian dinner, combining the slightly bitter, earthy notes of shredded Brussels sprouts with the bright, tangy creaminess of goat cheese. This flavor profile is absolutely perfect for warding off the chill, making it an ideal dish for snowy weather, much like what Pittsburgh often experiences.

The initial spark for this specific Brussels Sprouts Risotto came from browsing the pages of Yotam Ottolenghi’s wonderful cookbook, Plenty More. I borrowed it from the library and was immediately drawn to his recipe. While my version has evolved, with several ingredient adjustments to better suit my pantry and personal taste, the brilliant idea of incorporating shredded Brussels sprouts into a risotto remained the core inspiration. For an extra touch of elegance and flavor, I often garnish mine with crispy roasted Brussels sprouts, but this step is entirely optional – the risotto is delicious on its own. For those who might not have Brussels sprouts on hand, or simply prefer it, I’ve also had great success making this recipe with finely chopped cabbage, which, after all, is essentially what Brussels sprouts are: miniature cabbages!

The Foundation of Risotto: Technique and the Right Rice

Here’s a crucial fun fact about risotto that often surprises people: “Risotto” actually refers to the cooking technique, not a specific type of rice! So, avoid my early culinary adventures of frantically searching up and down the grocery store aisles for “risotto rice.” While any short to medium-grain rice with high starch content can technically be used, the most common and highly recommended grain is Arborio rice. Its plump grains and high amylopectin starch content are what allow it to absorb so much liquid while maintaining a firm core (al dente) and releasing starches that create that signature creamy texture. If you’re having trouble locating Arborio rice in your regular grocery store, try looking in the dedicated international or Italian aisle, or better yet, pay a visit to a specialty Italian grocery store. Its availability is quite widespread once you know where to look!

The Role of Wine and Its Perfect Substitutes

Traditional risotto recipes often call for a dry white wine, and for good reason. Wine serves a dual purpose: it adds a layer of complex flavor and introduces a subtle acidity that brightens the dish and balances the richness. For this recipe, I often use a crisp Middle Sister Pinot Grigio, but please feel free to use any dry white wine you enjoy drinking. However, it’s important to know that wine isn’t absolutely essential for a delicious risotto. If you prefer to skip the alcohol, or simply don’t have any on hand, a simple substitution works beautifully. Just use an additional two cups of vegetable or chicken broth in place of the wine, and add 1 teaspoon of fresh lemon juice. The lemon juice will provide that crucial touch of acidity, ensuring your risotto still has that delightful zing and depth of flavor.

Why Brussels Sprouts and Goat Cheese are a Match Made in Heaven

This particular combination might sound unique, but the flavors of Brussels sprouts and goat cheese complement each other exquisitely. Brussels sprouts, especially when shredded, offer a mild, earthy, and slightly peppery taste that mellows wonderfully during cooking. Shredding them allows them to integrate seamlessly into the creamy rice, rather than standing out as distinct, larger pieces. Goat cheese, with its distinct tartness and creamy texture, provides a beautiful counterpoint to the sprouts. As it melts into the warm risotto, it imparts a luxurious richness and a tangy finish that elevates the entire dish. It’s a vibrant, well-balanced pairing that transforms a simple risotto into something truly special and memorable.

Essential Tips for Making Perfect Homemade Risotto

Achieving the perfect, creamy consistency of risotto at home is easier than you think, especially with a few key tips:

1. Warm Broth is Key: Always keep your broth (and wine mixture, if using) warm and simmering in a separate saucepan. Adding cold liquid to hot rice will shock the grains, slowing down the cooking process and potentially making the rice cook unevenly.
2. Stirring is Non-Negotiable: The constant, gentle stirring is what liberates the starches from the Arborio rice, creating that characteristic creamy texture. It’s a labor of love, but it pays off! You don’t need to stir constantly without pause, but check and stir every minute or so, especially after adding liquid.
3. Add Liquid Gradually: Don’t dump all the liquid in at once. Add it in small increments (about ½ cup at a time), waiting until each addition is almost fully absorbed before adding the next. This allows for controlled cooking and ensures optimal starch release.
4. Taste as You Go: Towards the end of the cooking process, taste the rice frequently. You’re looking for an al dente texture – tender but with a slight bite in the center. The risotto should be creamy and flowing, but not soupy.
5. Serve Immediately: Risotto is best enjoyed fresh off the stove. It can thicken considerably as it cools, so gather everyone around the table as soon as it’s ready!

By following these simple guidelines, you’ll be well on your way to crafting a restaurant-quality risotto right in your own kitchen, proving that this Italian classic isn’t just for professional chefs.

Items You May Need:

Brussels Sprouts and Goat Cheese Risotto

Yield:
4 servings

Prep Time:
30 minutes

Cook Time:
30 minutes

Total Time:
1 hour

This hearty vegetarian Brussels Sprouts and Goat Cheese Risotto pairs shredded Brussels sprouts and creamy goat cheese with a traditional Italian dish, making for a perfect cozy dinner.

Ingredients

• 2 cups vegetable or chicken broth
• 1/2 cup dry white wine*
• 1 tablespoon olive oil
• 1 tablespoon butter (add pinch of salt if unsalted)
• 1/2 cup chopped onion (roughly 1 small onion)
• 1 carrot, peeled and chopped
• 1 cup shredded or thinly sliced Brussels sprouts
• 1 cup Arborio rice
• 1/4 cup crumbled goat cheese
• 1/2 teaspoon lemon zest
• Roasted Brussels sprouts, for garnish (optional)

Instructions

1. In a medium saucepan, warm up the broth and wine. Keep on simmer while you prepare the risotto.
2. In a Dutch oven or large pot with a wide bottom, heat the oil and butter until melted and hot. Add the onion, carrot, and shredded Brussels sprouts and cook for 5 minutes or until the onion starts to soften. Stir in the rice and cook for 1 minute, ensuring each grain is lightly coated.
3. Slowly add some of the warm broth mixture (roughly 1/2 cup) to the rice. Stir very often, almost continuously, until the liquid is almost all absorbed. Continue this method, adding the broth mixture in small increments and stirring frequently, until all of the liquid is used and the rice is tender but still has a slight bite (al dente) and a creamy consistency. This process usually takes about 20-25 minutes.
4. Stir in the goat cheese and lemon zest until the cheese is mostly melted and incorporated, adding a delightful tang and richness. Taste and adjust seasoning if necessary. Serve immediately, garnished with roasted Brussels sprouts on top, if desired.

Notes

*If you don’t have dry white wine or prefer not to use it, you can substitute an additional 2 cups of vegetable or chicken broth plus 1 teaspoon of fresh lemon juice for a similar depth and acidity.

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Adapted from Plenty More

More Delicious Winter Recipes

These recipes are perfect for cozy evenings and make excellent companions to our Brussels Sprouts and Goat Cheese Risotto:

Roasted Brussels SproutsBeet, Spinach, and Goat Cheese Farro Risotto

Thai Sweet Chili Shrimp with Cabbage “Noodles”

Haluski (Cabbage and Noodles)

Raisin Jam and Goat Cheese Crostini

Goat Cheese, Bacon, and Pistachio Truffles

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