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 other risotto rice); 500 g Brussels sprouts; 80 g onion (1 piece); 1200 g vegetable stock without celery (carrot, onion, leek, bay leaf), hot; 100 g grated Gruyère AOP; 30 g extra virgin olive oil; 1.5 g grated zest of untreated lemon (half a lemon); 3 g salt; 1 g black pepper

In short: Ticino rice with Brussels sprouts that melt in and make it sweet, 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 other risotto rice)
500 g Brussels sprouts
80 g onion (1 piece)
1200 g vegetable stock without celery (carrot, onion, leek, bay leaf), hot
100 g grated Gruyère AOP
30 g extra virgin olive oil
1.5 g grated zest of untreated lemon (half a lemon)
3 g salt
1 g black pepper

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Updated on 25 October 2026