Creamy Risotto with Brussel Sprouts and Cabbage Recipe Video
This dish is creamy and delicious and packed full of cancer-fighting compounds and fiber. The cayenne pepper adds a little zing. For a variation try substituting broccoli for the Brussels sprouts.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 cup dry brown rice
1/2 onion, chopped
3 garlic cloves, sliced
2 cups Brussels sprouts (cut in half)
1/3 head green cabbage, sliced wide
1 1/2 cups vegetable broth, divided
1/4 cup nutritional yeast
1/2 tsp black pepper
1/2 tsp cinnamon
1 T soy sauce*
1/4-1/2 tsp cayenne pepper or Cajun seasoning
Directions
Cook rice according package directions. Set aside.
In a skillet over medium heat, sauté onion and garlic in water or broth for 3 minutes.
Add Brussels sprouts, cabbage, and 1/2 cup broth to the skillet. Cover and let it cook for 5 minutes, or until vegetables are tender.
Mix remaining 1 cup broth, nutritional yeast, black pepper, cinnamon, soy sauce, and cayenne pepper or Cajun seasoning in a small bowl and pour over vegetables. Continue cooking and stir until yeast thickens.
Add cooked rice, stir, and cover. Turn heat to low and let simmer for 5 minutes.
In a skillet over medium heat, sauté onion and garlic in water or broth for 3 minutes.
Add Brussels sprouts, cabbage, and 1/2 cup broth to the skillet. Cover and let it cook for 5 minutes, or until vegetables are tender.
Mix remaining 1 cup broth, nutritional yeast, black pepper, cinnamon, soy sauce, and cayenne pepper or Cajun seasoning in a small bowl and pour over vegetables. Continue cooking and stir until yeast thickens.
Add cooked rice, stir, and cover. Turn heat to low and let simmer for 5 minutes.
Editors Review
How would you like to cook a delicious cancer-fighting risotto? The ingredients used in this recipe are cancer fighting and hence, really healthy to use. Filled with the goodness of vegetables as well as spices. Watch the recipe and try it out. You will surely not be disappointed.Chef
