Creamy Rice with Caramelized Brussels Sprouts, Preserved Lemon and Chili Ricotta

Name: Creamy Rice with Caramelized Brussels Sprouts, Preserved Lemon and Chili Ricotta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: mediterranea_fusion
Ingredients: 1.5 cups Short-grain rice; 12 oz Brussels sprouts; 1 cup Yellow onion; 4 cloves Garlic; 3 tbsp Preserved lemon; 4.25 cups Vegetable broth; 0.5 cup Dry white wine; 0.75 cup Ricotta cheese; 1 tsp Red pepper flakes; 0.33 cup Grated Parmesan cheese; 2 tbsp Butter; 2 tbsp Olive oil; 1 tsp Honey; 1 tbsp Fresh thyme; 0.5 tsp Black pepper; 0.75 tsp Salt; 0.25 cup Toasted pistachios; 1 tsp Fresh lemon zest; 1 tbsp Fresh lemon juice

An original, comforting creamy rice where Brussels sprouts are browned until caramelized, preserved lemon brings a bright edge, and chili ricotta adds gentle creaminess. The result is a vegetable-forward dish with layered flavor and a balance of sweetness, acidity, and mild heat.

20 minPrep

35 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

280 g Short-grain rice (tipo arroz bomba or similar)
350 g Brussels sprouts (cut por the mitad)
140 g Yellow onion (chopped fina)
12 g Garlic (chopped)
40 g Preserved lemon (solo the piel, chopped fina)
1000 ml Vegetable broth (hot)
120 ml Dry white wine (for desglasar)
180 g Ricotta cheese (whole)
2 g Red pepper flakes (divided)
35 g Grated Parmesan cheese (more a poco extra optional for servir)
25 g Butter (unsalted)
30 ml Olive oil (divided)
7 g Honey (for acentuar the caramelización)
4 g Fresh thyme (leaves solamente)
1 g Black pepper (freshly ground)
4 g Salt (ajustar to taste considerando the salt of the lemon encurtido and of the parmesano)
30 g Toasted pistachios (chopped gruesos)
2 g Fresh lemon zest (for terminar)
15 ml Fresh lemon juice (for equilibrar al final)

Nutrition facts

per serving

492 kcal

Calories

13 g

Protein

56 g

Carbs

21 g

Fat

5 g

Fiber

51 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree NutsSulfites

Instructions

1
Preheat the oven to 425°F / 220°C. Toss the Brussels sprouts with 1 tablespoon olive oil, the honey, 1/4 teaspoon salt, and a pinch of black pepper. Spread on a tray and roast for 18 to 20 minutes at 425°F / 220°C, turning halfway, until browned and caramelized.
2
Meanwhile, in a small bowl, mix the ricotta with half of the red pepper flakes, the fresh lemon zest, and 1 teaspoon fresh lemon juice. Set aside at room temperature.
3
Heat the vegetable broth in a separate pot and keep it very hot over low heat without boiling.
4
In a wide saucepan or deep skillet, melt the butter with the remaining tablespoon of olive oil over medium heat. Add the yellow onion and cook for 5 minutes until translucent. Stir in the garlic, fresh thyme, and half of the preserved lemon; cook 1 more minute, stirring.
5
Add the short-grain rice and toast it for 2 minutes, stirring so every grain is coated with the fat and aromatics.
6
Pour in the dry white wine and cook for 2 minutes, stirring, until the alcohol cooks off and the liquid is nearly fully reduced.
7
Begin adding the hot vegetable broth one ladle at a time, stirring often. Let the rice absorb most of the liquid before adding more. Continue this way for 16 to 18 minutes, until the rice is tender with a slight bite and has a creamy texture.
8
With 3 minutes left of cooking, fold in the roasted Brussels sprouts, the remaining preserved lemon, the rest of the black pepper, and most of the fresh lemon juice. Stir gently so the sprouts keep some shape.
9
Remove from the heat. Add the grated Parmesan and stir until the rice turns creamy. Taste and adjust with the remaining salt if needed.
10
Serve immediately in shallow bowls. Spoon the chili ricotta over the top, then finish with the toasted pistachios and, if desired, a little more grated Parmesan. Add a few drops of the remaining fresh lemon juice and serve hot.

Chef tips

For a truly creamy texture, do not let the rice sit too long before serving. If it thickens too much, loosen it with a small splash of hot broth and stir just before plating.

Substitutions

You can replace the pistachios with toasted pumpkin seeds if you want to avoid tree nuts. The white wine can be replaced with the same amount of broth plus 1 extra teaspoon of lemon juice. If preserved lemon is unavailable, use extra fresh lemon zest and a little more salt, though the flavor will be less complex.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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