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Brussels Sprouts and Lemon Risotto Recipe


Brussels Sprouts and Lemon Risotto Recipe Recipe

Ingredients:
  • 1 quart low-sodium chicken or vegetable broth
  • 4 cups water
  • 1/2 cup dried figs, halved and thinly sliced
  • 1/4 cup plus 2 tablespoons olive oil, plus more for drizzling
  • 1 medium yellow onion, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups Arborio or Carnaroli rice
  • 1 cup dry white wine
  • 1 pound Brussels sprouts, cored and very thinly sliced
  • Finely grated zest of 1 medium lemon
  • 3 teaspoons freshly squeezed lemon juice, plus more as needed
  • 1/4 cup finely grated Parmesan cheese, plus more as needed
  • 1/4 cup coarsely chopped fresh Italian parsley leaves
Directions:
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Rank

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