Green Vegetable Risotto {with Brussels Sprouts & Kale}

Winter produce.  I love it almost as much as I love the summer.

buy Adobe Creative x4 standard Autodesk 3ds max 2010 design dc pro keygen mac adobe premiere
buy activation code adobe photoshop cs5 activation code blender 2 6 Dragon naturallyspeaking 11 premium buy now online
quarkxpress Adobe Flash CS3 adobe premiere pro Ms office visio professional 2010 discount code Adobe Flash CS3
Ok, being realistic here, I love all produce.  No matter what it is.  And thankfully my Fireman has the same adoration for fruit and vegetables that I do.  75% of our weekly grocery budget goes towards the purchase of  that kind of stuff, and between he and I, it is gone before the week’s end.    For the most part I stick to the same favorites: apples, bananas, squash, tomatoes, etc- but with the changing seasons, each offer their own unique fruits and vegetables at their peak of flavor.  Often times I’ll see whats in season, whats on sale, and add those into my shopping cart.  Another plus to shopping in season?  In season produce = cheap, cheap, cheap.

windows server 2012 adobe premiere CorelDRAW Technical Suite Capture one pro 7 best price usa windows server 2012
originlab originpro buy Sketchup pro 2016 16 2007 help adobe photoshop cs5 Pro Training Training
adobe photoshop elements Adobe Flash CS3 quarkxpress buy Sony Chief architect x2 metric autodesk softimage
So, how do we know whats in season?  Simply take a look around your grocery’s produce section.  Usually whats in season is featured in marked bins or in the main front/middle sections and is typically lower in price.

For example: apples this time of year run about $1.50/lb or cheaper.  Honeydew melon..?  About 4 bucks each.  Yowza.


jaksta review Buy Infinite Skills - Learning Adobe Audition CC cheap online x4 standard dc pro keygen mac QuarkXPress 10 student
My friends at Cooking Light have put together an easy go-to-guide for choosing seasonal produce.  I used their Winter Produce Guide when I was choosing ingredients for this risotto recipe.  Kale, leeks, and fresh lemons are all on their list, and easy to find ingredients this time of year.  I was even able to find kale in my local grocery- where as before I would have to shop elsewhere at a specialty grocery store.  Sweet!  One stop shopping for this momma- a definite plus when my Fireman is home alone with the little bits.  After about an hour I start getting the ‘How’s it coming along..‘ text messages, hurrying me through the remainder of my trip.


As I was bagging up my kale greens, I noticed a bundle of fresh Brussels Sprouts.  Hello beautiful.  If you know me- you know my love affair with the sprouts.  I even have an entire pinterest board dedicated the my love.  These would be a perfect addition!  So, in my buggy they went.


Green Vegetable Risotto {with Brussels Sprouts & Kale}

Yield: Serves 6

Serving Size: 1 1/4 cups, each

The recipe calls for baby kale, but any variety would do. Replace the chicken broth with vegetable broth and omit the prosciutto for a vegetarian version of this risotto.


  • 2 tablespoons olive oil
  • 2 leeks, sliced
  • 2 cups sliced brussels sprouts (about 14)
  • 1/4 teaspoon each salt and pepper
  • 1 cup Arborio rice
  • 1/4 teaspoon each salt and pepper
  • 1 cup dry white wine
  • 4 cups fat-free lower sodium chicken broth, warmed
  • 1 (10-oz) package of baby kale
  • 2 cups frozen shelled edemame, thawed
  • The zest of one lemon
  • The juice of one lemon
  • 1 cup grated Parmesan cheese
  • 2 ounces sliced prosciutto


Heat olive oil in a saucepan over medium heat; add sliced prosciutto and cook until slightly crisp; about 3 minutes, stirring consistently. Removed from pan. Add sliced leeks, brussels sprouts, and 1/4 teaspoon each salt and pepper. Cook until tender. Add rice, and stir for 2 minutes or until opaque. Season with 1/4 teaspoon each salt and pepper. Add wine, and cook for 2 minutes or until absorbed. Add 2 cups of the warmed chicken broth, 1/2 cup at a time, stirring frequently. Stir in kale, and edemame; cook. Over next 10 minutes, gradually add 2 more cups broth until rice is creamy and tender. Stir in lemon zest, lemon juice, and Parmesan cheese; add sliced prosciutto. Serve.

Nutritional Information:

Calories: 407; Fat: 12 g; Carbohydrate: 52 g; Fiber: 6 g; Protein: 23 g

I didn’t tell my Fireman until he was elbow deep in vegetable risotto that there were Brussels Sprouts among other things in this dish- he didn’t seem to care one bit. Although he isn’t a fan, I’m slowly starting to convert him.  I started small by hiding them with this recipe, and then I got brave and ready for rejection when I served them as a side dish over the weekend.  Cooking Light’s Grainy Mustard Brussels Sprouts were a hit in the CB house and will be on regular rotation, thats for sure!  I tell you, these are yummy and will make a believer out of anyone- even my shout-it-from-the-rooftops Brussels Sprouts hater that is was my Fireman.

Not so brave to try them yourself?  Give this recipe a go.  The caramelization and nutty flavor that shines through as they are cooked down is wonderful.  A great addition to the other winter vegetables featured in this green veggie risotto!

IMG_6448Whats your favorite vegetable?  We all know mine..


  1. I can’t wait to make this!

  2. Amber can I replace kale with spinach?

  3. Michele Moczarski says:

    This sounds so delish!! I can’t wait to try it! I love veggies too…thank you, Amber

Leave a Comment