Pomegranate Risotto with Horseradish-Mustard Brussels Sprouts

Vegetarian | Simple Vegan Option | No Sugar Added

When comfort food comes to mind, it doesn’t get much better than risotto. It’s silky, the toppings are endless, and it’s so darn delicious.

If risotto scares you because you’ve heard it’s difficult to make, let that thought float out of your mind. Does it take some time to make? Yes, and it’s absolutely worth it.

In this version, we used a blend of vegetable stock, water, and pomegranate juice for the risotto. You can use this recipe as a base for other risotto dishes, substituting water or stock for the pomegranate juice if desired.

The dish should take approximately 35 minutes to cook, especially if you cook the brussels sprouts when the risotto is almost halfway finished (see recipe for details).

Print Recipe
Pomegranate Risotto with Horseradish-Mustard Brussels Sprouts
Course Main Dish
Prep Time 10 Minutes
Cook Time 35 Minutes
Servings
People
Ingredients
The Dish
Optional Garnish
Course Main Dish
Prep Time 10 Minutes
Cook Time 35 Minutes
Servings
People
Ingredients
The Dish
Optional Garnish
Instructions
The Risotto
  1. In a medium to large pot; combine stock, water, and 1/2 cup pomegranate juice. Place over medium heat to warm, reduce to low to keep warm.
  2. In a large high-sided pan, heat 2 tablespoons oil over medium heat.
  3. Add onions, garlic, and 1/4 teaspoon salt. Stirring occasionally, cook for approximately 5 minutes, or until onions are translucent.
  4. Add rice, and stir to coat with oil. Add wine, and cook until all liquid has evaporated, approximately 3-4 minutes.
  5. Add 2 large ladles of stock mixture. Stir constantly until all liquid has absorbed. Repeat process until all stock mixture is used, or until rice is al dente (approximately 35 minutes).
  6. Season to taste with salt and pepper.
  7. When the risotto has about 15 minutes left to cook, cook the brussels sprouts.
The Brussels Sprouts
  1. In a medium to large pan, heat 2 teaspoons oil over medium-low temperature.
  2. Add sprouts and salt, and cook for 5 minutes.
  3. Add 3 tablespoons pomegranate juice, mustard, and horseradish. Cook until sprouts are tender, approximately 8-10 minutes. Season to taste with salt and pepper.
To Assemble
  1. Divide risotto into bowls; top with brussels sprouts, and 1/2 teaspoon of drizzled balsamic vinegar.
  2. If desired, top with garnishes.
Recipe Notes

**To keep vegan, omit parmesan cheese garnish.

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