Brussel Sprout & Mushroom Risotto

Even though Christmas is sadly over, I am not ready to say goodbye to brussel sprouts! It is also a great time to buy sprouts, as many shops massively reduce the price to pennies. This warming dish will leave you coming back for seconds:

Ingredients (serves 1):

  • 8 Brussel Sprouts, peeled and chopped into quarters
  • 5 Mushrooms, thinly sliced
  • 1/2 White Onion, thinly chopped
  • 2 finely chopped Garlic Cloves
  • 1 tbsp Olive Oil
  • 100g Risotto rice
  • Vegetable stock cube and boiling water
  • 2 handfuls of Spinach
  • 100ml of vegan White Wine (optional)


  1. Heat 1 tbsp of Olive Oil on a low heat in a medium sized pan
  2. Chop the Onion and Garlic and then sauté for 5-10 minutes
  3. While the Onion and Garlic are cooking, chop the Brussels and Mushrooms
  4. Once the Onion and Garlic are sautéed, add the Brussels and Mushrooms to sauté for 5 minutes- in the meantime, boil 0.75 litres of water
  5. Then stir through the Risotto rice for 30 seconds so that it absorbs all the flavours of the Onion and Garlic
  6. Cover the rice in boiling water and crumble the stock cube into the pan
  7. Set the timer for 18 minutes and continuously add hot water (so you just cover the rice) to the pan every 3-5 minutes and keep stirring so that the rice does not stick to the pan
  8. If you wish to add White Wine, you can do so at any time instead of adding hot water- if you wish for a more subtle wine taste, add at the beginning. However if you wish to have a more prominent wine taste, add in the last 5 minutes
  9. In the last 3 minutes, add 2 handfuls of Spinach and stir through until wilted
  10. Serve in a big hearty dish and enjoy!


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