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Autumnal Chestnut and Saffron Risotto with Roasted Brussels Sprouts
Autumnal Chestnut and Saffron Risotto with Roasted Brussels Sprouts

Autumnal Chestnut and Saffron Risotto with Roasted Brussels Sprouts
A luxurious vegan risotto infused with saffron and chestnuts, complemented by roasted Brussels sprouts.
Autumnal Chestnut and Saffron Risotto with Roasted Brussels Sprouts

To provide a balanced meal with a focus on carbohydrates and seasonal vegetables, supporting recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 150
    g
     arborio rice
  • 100
    g
     chestnut
  • 0.5
    g
     saffron
  • 200
    g
     brussels sprouts
  • 500
    ml
     vegetable broth
  • 30
    ml
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Autumnal Chestnut and Saffron Risotto with Roasted Brussels Sprouts
Instructions:
  1. Preheat the oven to 200°C.
  2. Toss Brussels sprouts with olive oil, salt, and pepper, then roast for about 20 minutes until golden.
  3. In a large pan, heat olive oil over medium heat and sauté chopped onion and minced garlic until translucent.
  4. Add arborio rice and stir for about 2 minutes until the rice is slightly toasted.
  5. Pour in a ladle of vegetable broth and stir continuously until absorbed.
  6. Continue adding broth one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.
  7. Stir in chopped chestnuts and saffron, cooking for an additional minute.
  8. Serve the risotto topped with roasted Brussels sprouts.
Nutrition Per Serving 1094 g Per 100g
Energy 1134.5 kcal 104 kcal
Protein 23.6 g 2.2 g
Fibre 20.1 g 1.8 g
Salt 3.5 g 0.3 g
Sugar 21.6 g 2.0 g
Carbohydrates 196 g 17.9 g
Fat 32.4 g 3.0 g
  • 150
    g
     arborio rice
  • 100
    g
     chestnut
  • 0.5
    g
     saffron
  • 200
    g
     brussels sprouts
  • 500
    ml
     vegetable broth
  • 30
    ml
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
1
Servings
0

Preheat the oven to 200°C.

Toss Brussels sprouts with olive oil, salt, and pepper, then roast for about 20 minutes until golden.

In a large pan, heat olive oil over medium heat and sauté chopped onion and minced garlic until translucent.

Add arborio rice and stir for about 2 minutes until the rice is slightly toasted.

Pour in a ladle of vegetable broth and stir continuously until absorbed.

Continue adding broth one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.

Stir in chopped chestnuts and saffron, cooking for an additional minute.

Serve the risotto topped with roasted Brussels sprouts.

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