Find VRC | on TwitterFind VRC | on FacebookFind VRC | on InstagramFind VRC | on YouTube

All recipes are deliciously vegan.

Shredded Garlic Brussels Sprouts with Pine Nut Risotto

Guest Chef Recipe

Shredded Garlic Brussels Sprouts with Pine Nut Risotto
Courtesy of Acorn Vegetarian Kitchen
3 spoon difficulty rating

Serves: 4

Shredded Garlic Brussels Sprouts with Pine Nut Risotto

Some times simple is best. It is all too easy to keep adding flavours and textures when the essence of the idea has already been captured. Brussels sprouts and pine nuts are one of life’s great flavour combinations. Each is used to perfection here, and the little twist of lemon and black pepper at the end just round things off nicely. As with all simple things you’ll need to make sure your seasoning is spot on and your risotto perfect to raise the simple to the elegant.  


Pine Nut Butter

Preheat oven to 180ºC/350ºF/Gas Mark 4 (fan assisted 160º) 

This will make more than you need but it’s very hard to make less than this.  Luckily it is one of life’s beautiful things and it won’t last long once you’ve tasted it.  Try tossing vegetables in it, eating it with pasta, watering it down and dressing salads with it - or just eating it on toast!

  • 225g pine nuts
  • 50g high quality 'buttery' olive oil
  • 150g cold water
  • Salt

Brussels Sprout Crisps

Preheat oven to 60ºc (fan assisted 40ºc)

  • 4 Brussels sprouts 

The Dish

Have these things to hand ready.

  • 50g garlic parsley oil
  • Shredded Brussels sprouts
  • Pine nut butter
  • Brussels sprout crisps
  • Reserved toasted pinenuts
  • 1 lemon with fine grater (preferably microplane)
  • Black pepper grinder set to medium

Shredded Garlic Brussels Sprouts

This recipe comes in two parts, the preparation of the brussels and the cooking.  You can shred them up to 8 hours ahead of when you need them and finish them when you are going to serve them.

  • 20 Brussels sprouts

Pine Nut Risotto with Shredded Garlic Brussels Sprouts

This risotto is stripped back to the bones, there is so much flavour in the Brussels sprouts that you really just want a lovely rich, creamy texture to compliment their bold garlickyness.

  • 30g normal quality olive oil
  • 2 Shallots
  • 150g carnaroli rice (or arborio if unavailable)
  • 750g basic stock
  • 70g pine nut butter
  • Salt



Pine Nut Butter

  1. Toast the pine nuts in the oven for 4 minutes until hot but not yet browned – if they colour it will make your risotto murky.
  2. Set 50g pine nuts aside for garnish
  3. Put into a high power blender and blend with the rest of the ingredients until very smooth, stopping occasionally to scrape down the sides of the blender if needed. 
  4. Season with salt.
  5. Transfer to a storage box and keep in the fridge – for up to 2 weeks – until needed.

Brussels Sprout Crisps

  1. Carefully remove the good outer leaves from the Brussels sprouts and place them in a bowl.
  2. Toss them in oil and salt and separate them onto a dehydrator tray or, if using an oven, on a lined baking tray.
  3. Put in the dehydrator for 4 hours or until dry and crisp, or into the oven until the same effect is achieved.
  4. Transfer to a storage box and keep – for up to 2 weeks – until needed.

The Dish

  1. To make this dish easily make sure you have prepared all the recipes above in good time and that you have them to hand.  Also have a lemon, a fine grater and your peppermill.  Make sure your Brussels are shredded and you’ve got some garlic parsley oil before you start the risotto.  Start cooking the Brussels once the risotto is 2/3 ready so that they will both ready at the same time.  Risotto does not keep well once made so you need to make sure that the Brussels are ready before the risotto. 
  2. Set 4 fine starter sized bowls out ready.
  3. Put a frying pan on the hob ready for the Brussels so you don’t have to leave your risotto to find one. 
  4. Make sure your shredded Brussels, garlic parsley oil and pine nut butter are ready next to the hob when you start the risotto.

Shredded Garlic Brussels Sprouts

  1. Carefully remove any damaged outer leaves from the Brussels sprouts and trim the root end so it looks clean and fresh. 
  2. Cut them in half lengthways and then slice them crossways with a sharp knife very finely. 
  3. Transfer to a storage box and keep in the fridge – for up to 8 hours.

Pine Nut Risotto with Shredded Garlic Brussels Sprouts

  1. Finely dice the shallots.
  2. Put the stock into a pan and bring to a simmer.
  3. Heat the olive oil in a small pan and then gently sweat the shallots until just soft, but not coloured.
  4. Add the rice and stir.
  5. Add 3 ladles of stock and cook, stirring constantly.
  6. When the stock has been absorbed add another ladle of stock whilst continuing to stir. Continue this process, adding stock each time it is absorbed
  7. Whislt still cooking your risotto, heat a frying pan for your Brussels sprouts and add 3 tablespoons of garlic parsley oil making sure you stir it first so there is plenty of garlic and parsley in the pan.
  8. Once the oil begins to sizzle add your Brussels and two big pinches of salt.  
  9. Stir and turn down the heat to gently stew them whilst still working the risotto. 
  10. Continue to stir the Brussels sprouts occasionally until they are softened and bright green, this should take about 7 minutes.
  11. Once they are done remove from the heat and keep warm, you’ve got about five minutes until they become discoloured. 
  12. Keep working the risotto until the rice is 9/10 cooked, that is to say edible but just underdone.  The texture should be a touch drier than a normal risotto as the pine nut butter will melt and make it much looser.
  13. Add the pine nut butter and stir to emulsify with the starch from the rice.
  14. Taste and season well with salt so that the pine nut flavour rings out rich and strong.

To Serve

  1. Pour the risotto evenly between the bowls taking care to keep it on one half of the bowl.
  2. Split the Brussels sprouts between the bowls filling the other half of the bowl so that the appearance is a circle split into two neat halves.
  3. Sprinkle a few pine nuts over the Brussels sprouts and a few brussel crisps over the risotto.
  4. Grate a generous amount of lemon over the top of the whole bowl and then crack some pepper over that.
  5. Serve immediately.


The Perfect Risotto (Tips)

Simple food is the hardest to make well.  Put simply, there is nowhere to hide, if you have a hundred ingredients and lots of big flavours then any mistakes are covered up in the mix but when things are stripped back to the bones then you have to get every part right.  Risotto has a special place in my heart; it is so simple and can be made so badly, but when it is right then there is nothing more satisfying or graceful.  It is very easy but you have to care about every ingredient and every step.

To make a perfect risotto you must first dice your shallots very finely and evenly so they fry quickly and evenly.  If using garlic, it must be minced to a purée so there are no lumps in the final mix.  If you are adding wine you must choose one with the right balance of richness, acidity and sweetness to balance whatever flavours you are planning to add at the end.  When you add your stock it must be home made and must have real depth of flavour with light fresh notes sprinkled across the top that add interest to the final dish.   You must choose the right rice – arborio for a simple clean flavour with little texture, carnaroli for a firmer bite. Alternatively, think outside the box and use a whole grain rice if you don’t want it too starchy and want a nuttier flavour or even barley grain for a popping texture and more satisfying mouth feel.  

When you cook the rice you must work it constantly and evenly to create a creamy texture and you must add your stock with care. 

When you finish cooking the rice you must stop at just the right point - just underdone and a touch too wet, - so that, as the rice continues to absorb liquid whilst you add the other ingredients, it is done perfectly when it is ready to eat.  When you add the final ingredients they must be simple and taste of themselves and they must be cooked perfectly.  When you season the final dish it must be light and lift the flavours of the ingredients and not taste of salt. 

Get all of this right and your bowl of rice will be a work of art, skip a step or get it wrong and it may taste ok but it will just be a bowl of rice. 


Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 28 of 28
Avocado Wings with Ranch Dip
These wings are a signature dish down at MNB and have been featured on our menu from day one. The...See recipe »
Fruity FroYo
This is a fresh, zingy and healthy dessert which can be made in just 5 minutes!See recipe »
Fast & Healthy Burgers
Quick, healthy and very tasty... perfect for a hearty meal on the go!See recipe »
Vegetable Paella
This paella dish is colourful and hearty with an incredible combination of flavours. It has a bit of everything you...See recipe »
Vegan White Chocolate & Raspberry Baked Cheesecake
This is a truly indulgent, decadent cake which goes down an absolute treat with all who receive it! All the...See recipe »
Yuzu Chocolate Cake
Yuzu is a Japanese citrus fruit with a lemony-orange flavour that’s very popular in Japan and goes well with sweet...See recipe »
Roasted Tofu & Sweet Potato Rendang Curry
A firm favourite at all our vegan supper clubs. You will struggle not to eat this as you go along...See recipe »
Tomato, White Bean & 'Feta' Salad
A nice filling twist on this classic Greek salad. Very quick, easy and perfect for sunny days, picnics and barbecues.See recipe »
Tortilla De Patatas
This is one of the most commonly served dishes in Spain. Bars and cafes serve it as a starter or...See recipe »
Vegan Scones with Jam & Cream
Fancy a spot of afternoon tea? These scones are very quick, easy and delicious!See recipe »
Mexican Jackfruit Flatbread Pizza
If you are looking for a pizza that is big on flavour without the hassle of proving dough then this...See recipe »
Aubergine & Green Lentil Koftas
These Lentil Koftes are a fantastic way to enjoy the flavours of the middle east from your own home. The...See recipe »
Cheatin' Tofu Katsu Curry
This is an amazingly quick way of making a katsu curry! You can also use the panko covered tofu in...See recipe »
Quick Quinoa Salad
This can be made really quickly if you use pre-cooked quinoa (eg Merchant Gourmet) and makes for a very healthy,...See recipe »
Loaded Nachos (supermarket style)
These nachos are great to share with friends or for when you fancy a bit of no hassle indulgence! There...See recipe »
Instant Gnocchi (supermarket style)
This is such a quick recipe (5-10 minutes) and can be easily adapted depending on what veg you fancy. Grab...See recipe »
Cheatin' Chana Masala
This is a very simple chana masala recipe using a masala paste for when you're short of time! Easy but...See recipe »
Vegan Cheese Ploughman's Sandwich
A ploughman's sandwich and deliciously vegan. If you're feeling lazy, Waitrose and Sainsbury's offer a tasty one in their sandwich...See recipe »
Easy Protein Wrap
These wraps are full of protein and perfect for lunchboxes, picnics, festivals, camping and pre or post workout.See recipe »
Butternut Squash & Lentil Warm Salad (supermarket style)
This is a delicious and hearty salad which can be served as a side or as a main. It's very...See recipe »
Toast with all the Good Stuff
This is such a simple recipe and perfect for when you're short of time, want something healthy and would like...See recipe »
Vegan Cheeseburger (supermarket style)
There are so many shop-bought vegan burgers out there now, you're spoiled for choice! If you're looking for the 'meaty'...See recipe »
Vegan BLT Sandwich
A deliciously vegan version of this classic sandwich... very tasty and super easy!See recipe »
Raw Cheesecake
At Stem + Glory our raw desserts are an absolute winner, and one of our best sellers. Cashew nuts are...See recipe »
Nori Rolls
Stem + Glory founder Louise has been experimenting with plant-based foods for more than 30 years and loves clean and...See recipe »
Cheatin' Tagine
We can't quite believe how delicious this tagine is and yet it's so easy! Definitely one for the weekly staples.....See recipe »
Simple Roast Tomato Soup
Fresh, zingy and everything we love about summer! This is such a tasty and healthy soup with the added bonus...See recipe »
Portable Blueberry Cheesecakes (no-bake)
These cheesecakes are super easy and so handy for taking on picnics or to a barbecue. The recipe will make...See recipe »