Brussels sprout and Gruyère risotto with Ticino rice

Name: Brussels sprout and Gruyère risotto with Ticino rice
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 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 untreated lemon (half a lemon); 3 g salt; 1 g black pepper

In short: Ticino rice cooked with Brussels sprouts that melt and sweeten it. Stirred through with Gruyère AOP and lemon zest, topped with crunchy sprout leaves. 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 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 untreated lemon (half a lemon)
3 g salt
1 g black pepper

Premium recipe: the step-by-step method is for subscribers.

More recipes with Riso ticinese

Risotto with luganighetta sausage
Ticino rice and lentil soup with salsify
Persimmons stuffed with cinnamon Ticino rice
Golden whitefish with lemon pioppini and Ticino rice
Rice and red lentil croquettes with raw fennel and yogurt
Parsley root risotto with char

In season now · Seasonal recipes

Updated on 28 October 2026