Brussels sprout risotto with Gruyère

Name: Brussels sprout risotto with Gruyère
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Swiss
Ingredients: 300 g Ticino rice (Loto or another risotto rice); 500 g Brussels sprouts; 80 g onion (1); 1200 g celery-free vegetable stock (carrot, onion, leek, bay leaf), hot; 100 g grated Gruyère AOP; 30 g extra virgin olive oil; 1.5 g grated zest of unwaxed lemon (half a lemon); 3 g salt; 1 g black pepper

In short: Brussels sprout risotto with Gruyère is a dish for 4 people, ready in 40 minutes. It is seasonal because it uses Swiss ingredients such as Brussels sprouts, following the rhythm of the months.

Ticino rice with shredded Brussels sprouts, finished with Gruyère AOP and lemon zest. Crispy sprout leaves on top. No butter.

Serves: 4. 40 minutes.

Riso ticinese, Cavolini di Bruxelles, Gruyère AOP, Cipolla

Ingredients

300 g Ticino rice (Loto or another risotto rice)
500 g Brussels sprouts
80 g onion (1)
1200 g celery-free vegetable stock (carrot, onion, leek, bay leaf), hot
100 g grated Gruyère AOP
30 g extra virgin olive oil
1.5 g grated zest of unwaxed lemon (half a lemon)
3 g salt
1 g black pepper

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Frequently asked questions

Can I prepare this dish ahead?

Partly: you can chop vegetables and pre-cook grains or pulses, then finish the dish just before serving. Keep it in the fridge and eat within a day or two.

What can I use instead of Brussels sprouts?

Pick a similar seasonal vegetable, for example one from the same family, in place of Brussels sprouts, and check the cooking times, which may change.

More recipes with Riso ticinese

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Updated on 26 October 2026