Creamy rice with roasted Brussels sprouts, sautéed apple, and light aged cheddar-mustard cream

Name: Creamy rice with roasted Brussels sprouts, sautéed apple, and light aged cheddar-mustard cream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 11.3 oz Arborio rice; 10.6 oz Brussels sprouts; 6.3 oz Green apple; 2.8 oz Shallot; 2 cloves Garlic; 4 cups Vegetable broth; 1/2 cup White wine; 3.2 oz Aged cheddar cheese; 1/3 cup Cooking cream; 1 tbsp Whole-grain mustard; 1.8 tbsp Butter; 2 tbsp Olive oil; 1 tbsp Fresh thyme; 1 tsp Black pepper; 1 tsp Salt; 1 tsp Lemon zest

An original, comforting creamy rice dish where Brussels sprouts are roasted until golden, apple adds a juicy, lightly sweet contrast, and a light aged cheddar and whole-grain mustard cream ties everything together with a smooth, savory finish.

20 minPrep

35 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g Arborio rice (base of the arroz meloso)
300 g Brussels sprouts (cut por the mitad)
180 g Green apple (diced small)
80 g Shallot (chopped fina)
2 cloves Garlic (chopped)
950 ml Vegetable broth (hot)
120 ml White wine (dry)
90 g Aged cheddar cheese (grated fino)
80 ml Cooking cream (for the cream ligera)
15 g Whole-grain mustard (for the cream)
25 g Butter (divided)
30 ml Olive oil (divided)
4 g Fresh thyme (solo the leaves)
2 g Black pepper (freshly ground)
6 g Salt (or to taste)
2 g Lemon zest (for terminar)

Nutrition facts

per serving

512 kcal

Calories

13.4 g

Protein

58.7 g

Carbs

22.6 g

Fat

5.8 g

Fiber

52.9 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

DairyMustardSulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Toss the Brussels sprouts with 1 tablespoon olive oil, 2 g salt, and a little black pepper. Spread them on a tray and roast for 18 to 20 minutes, until golden on the edges and tender in the center.
2
Meanwhile, heat the vegetable broth in a saucepan and keep it over very low heat so it stays hot throughout the rice cooking process.
3
In a small skillet, melt 5 g butter with 1 teaspoon olive oil over medium heat. Add the green apple and half of the fresh thyme. Sauté for 3 to 4 minutes until lightly browned outside but still juicy. Set aside.
4
In the same pot where you will cook the rice, heat the remaining tablespoon of olive oil with 10 g butter over medium heat. Add the shallot and cook for 3 minutes until translucent. Add the garlic and cook for 30 seconds more.
5
Add the Arborio rice to the pot and toast it for 1 to 2 minutes, stirring, until the grains look glossy around the edges. Pour in the white wine and cook, stirring, until it has almost completely evaporated.
6
Start adding the hot vegetable broth one ladle at a time, stirring often. Wait until the liquid is almost absorbed before adding more. Continue this way for 16 to 18 minutes, until the rice is creamy and al dente.
7
While the rice cooks, make the light cream: in a small saucepan, warm the cooking cream over low heat without boiling. Add the finely grated aged cheddar, whole-grain mustard, and the remaining butter. Stir until smooth. Remove from the heat.
8
When the rice is ready, fold in the cheddar cream, the sautéed apple, half of the roasted Brussels sprouts, the remaining fresh thyme, the lemon zest, and adjust with the remaining salt and black pepper. Stir gently to keep the creamy texture.
9
Serve immediately and top with the rest of the roasted Brussels sprouts for textural contrast. If desired, finish with an extra twist of black pepper.

Chef tips

For a looser texture, add a small splash of hot broth at the end. Roast the Brussels sprouts well spaced on the tray so they brown instead of steaming.

Substitutions

You can substitute shallot with mild white onion, green apple with firm pear, and aged cheddar with a flavorful semi-hard cheese. For a gluten-free version, use certified gluten-free white wine and make sure the mustard has no trace gluten.

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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