Leek and Brussels Sprouts Risotto

Leek and Brussels Sprouts Risotto

SERVES: 4-6 | PREP TIME: 10 min | COOK TIME: 35-40 min

The new season Brussels sprouts are so tender they only need a little cooking to bring out the best of their crunchy goodness and keep their colour in this not-so-traditional risotto. The leeks are softened in butter to bring out their natural sweetness. We also used a combination of arborio rice and pearl barley which gives a lovely texture to the dish which is all brought together with the creamy creme fraiche.

Leek and Brussels Sprouts RisottoIngredients:

300g arborio rice/pearl barley
2 cloves garlic
1 leek
230g sprouts
700ml vegetable stock
White wine (optional)
3-4 fresh sage leaves or 1 teaspoon dried sage
2 tablespoons creme fraiche
30g parmesan
1 tablespoon butter/oil
Salt and pepper


1. Prep your ingredients:

  • Wash and finely slice your leek
  • Finely chop the garlic, trim and slice the sprouts
  • Make up your stock and keep it hot in a pot
  • Grate the parmesan

2. Melt the butter and fry the leeks and garlic very gently for 5-6 minutes. Then add in the rice/barley and coat well with the buttery leeks.

3. Season with salt and pepper and the sage. Add in a splash of wine, if using, and cook for a couple of minutes.

4. Then pour in half of the stock and simmer gently, stirring frequently to make sure it doesn’t stick. Gradually pour in the rest of the stock as it starts to become absorbed by the rice/barley.

5. After about 20 minutes, add in the Brussels sprouts and continue cooking for about 5 minutes. Spoon in the creme fraiche and add the grated parmesan and loosen it up with a little more stock if needed.

6. Serve in warm bowls with some roasted root veg on the side.