Creamy rice with roasted Brussels sprouts, sautéed red grapes, and light goat cheese cream with nutmeg

Name: Creamy rice with roasted Brussels sprouts, sautéed red grapes, and light goat cheese cream with nutmeg
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Mediterránea contemporánea
Ingredients: 11.3 oz Arborio rice; 10.6 oz Brussels sprouts; 1 cup Seedless red grapes; 2.8 oz Shallot; 2 cloves Garlic; 4.6 cups Vegetable broth; 0.4 cup Dry white wine; 4.2 oz Creamy goat cheese; 0.33 cup Light cream; 0.4 cup Grated Parmesan cheese; 1.8 tbsp Butter; 2 tbsp Extra virgin olive oil; 1 tbsp Fresh thyme; 0.25 tsp Ground nutmeg; 0.5 tsp Black pepper; 1 tsp Salt; 1 tsp Lemon zest

An original, elegant creamy rice that combines the toasted flavor of Brussels sprouts, the juicy contrast of sautéed red grapes, and a light goat cheese cream scented with nutmeg. The result is a comforting, balanced dish full of nuance.

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)
160 g Seedless red grapes (cut por the mitad)
80 g Shallot (chopped fina)
10 g Garlic (chopped)
1100 ml Vegetable broth (hot)
100 ml Dry white wine (for desglasar)
120 g Creamy goat cheese (without corteza)
80 ml Light cream (for suavizar the cream)
35 g Grated Parmesan cheese (for terminar)
25 g Butter (divided)
30 ml Extra virgin olive oil (divided)
4 g Fresh thyme (solo the leaves)
1 g Ground nutmeg (for the cream)
2 g Black pepper (freshly ground)
6 g Salt (or to taste)
2 g Lemon zest (for acabar)

Nutrition facts

per serving

504 kcal

Calories

13 g

Protein

55 g

Carbs

22 g

Fat

4 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

DairySulfites

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Toss the Brussels sprouts with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Spread on a tray and roast for 18 to 20 minutes, until browned on the edges and tender inside.
2
2. Meanwhile, bring the vegetable broth to a gentle simmer in a saucepan and keep it hot without boiling.
3
3. In a small skillet, add half of the butter and sauté the red grapes over medium heat for 2 to 3 minutes, just until warmed through and starting to release some juice without falling apart. Set aside.
4
4. In a bowl, mix the creamy goat cheese with the light cream, ground nutmeg, and 2 tablespoons hot broth. Stir until smooth and light. Set aside.
5
5. In a wide pot, heat the remaining tablespoon of olive oil with the rest of the butter over medium heat. Cook the shallot for 3 to 4 minutes until translucent. Add the garlic and fresh thyme, and cook 30 seconds more.
6
6. Add the Arborio rice and toast it for 1 to 2 minutes, stirring, until the grains look glossy and well coated.
7
7. Pour in the dry white wine and cook for 1 to 2 minutes, stirring, until the alcohol has almost fully evaporated.
8
8. Add the hot vegetable broth gradually, about one ladle at a time, stirring often and waiting until the rice has absorbed most of the liquid before adding more. Continue this way for 18 to 20 minutes.
9
9. When the rice is creamy and al dente, fold in the roasted Brussels sprouts, reserving a few for garnish. Add the sautéed red grapes along with their juices.
10
10. Turn off the heat and stir in the goat cheese cream, grated Parmesan, lemon zest, the remaining salt, and black pepper. Stir vigorously for 1 minute to achieve a luscious creamy texture.
11
11. Let the rice rest for 2 minutes. Serve immediately and top with the reserved Brussels sprouts.
12
12. If you want to reheat the rice, do so gently in a pot over low heat or in the oven at 160 °C / 320 °F with a little extra broth to bring back its creamy texture.

Chef tips

For a shinier finish, add an extra tablespoon of hot broth just before serving. Do not overcook the grapes: they should bring juiciness and sweet contrast, not turn into a sauce.

Substitutions

You can substitute shallot with sweet onion, red grapes with black grapes, and goat cheese with firm ricotta or cream cheese, though the final flavor will be milder. For an alcohol-free version, replace the white wine with the same amount of broth plus a few drops of lemon juice.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
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
View on Amazon
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
View on Amazon