22/01/2026
Rich Winter Risotto ❄️🤍
A rich, comforting risotto packed with roasted Brussels sprouts, tender chicory and topped with crispy spiced kale chips. Finished with lemon zest, parmesan and warming ras el hanout — the kind of bowl that feels like a hug on a cold day.
Slow cooking, simple ingredients, big flavour ✨
Perfect for cozy nights, shared tables and second helpings
Ingredients
butter
2 tbsp olive oil
1 onion, finely chopped
1 tbsp tarragon
Zest of 1 lemon
350 g risotto rice
1 bag Brussels sprouts
3 chicory heads
1 vegetable stock cube
±1 L water
150 ml white wine
Pepper & sea salt
Parmesan cheese
Kale chips
Kale
1 tbsp ras el hanout
Olive oil
Pepper & salt
Parmesan or nutritional yeast flakes
Method
Preheat oven to 180°C.
Clean the Brussels sprouts, cut into quarters and roast on a lined baking tray for 15–20 minutes until golden.
Steam halved chicory until tender, then finely chop.
Heat olive oil in a large pan. Sauté the onion for 5 minutes. Add risotto rice and crumble the stock cube over it. Cook 2 minutes.
Gradually add water and white wine, stirring constantly. Only add more liquid once absorbed.
Cook for 20–25 minutes until the rice is rich and al dente.
Meanwhile, toss sliced kale with olive oil, ras el hanout, pepper and salt. Bake for 8–10 minutes, turning halfway.
Stir Brussels sprouts, chicory and 2 tablespoons of butter into the risotto. Finish with lemon zest, grated parmesan or yeast flakes, pepper and sea salt.
Serve topped with crispy kale chips, lemon zeste and extra parmesan ✨
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