Risotto with Browned Butter & Brussels Sprouts
Risotto with Browned Butter & Brussels Sprouts
Creamy risotto meets nutty browned‑butter Brussels sprouts—a cozy dish that highlights simple ingredients.
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15 min
Prep Time
1 hr
Total Time
8
servings Ingredients
4 cups low-sodium chicken broth
12 stick Land O Lakes® Extra Creamy Butter
2 cups (about 12 pound) trimmed and halved Brussels sprouts
3 cloves garlic, minced
1 medium onion, finely diced
1 cup Arborio rice
1 to 2 tablespoons fresh thyme leaves
Salt and black pepper
Fresh grated Parmesan cheese
How to make
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STEP 1
Heat broth in medium saucepan over medium-low heat until warm.
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STEP 2
Heat large, high-sided skillet (nonstick is best) over medium-low heat. Add butter; heat until melted and bubbling gently, swirling pan to prevent it burning. Continue heating butter until it starts to brown with golden solids in bottom of pan and liquid turns deep gold. Pour half of browned butter into heatproof bowl; set aside.
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STEP 3
Add Brussels sprouts to pan; increase heat to medium. Sauté, stirring occasionally, 8 minutes or until slightly tender. Remove from pan; set aside.
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STEP 4
Add onion, garlic and 1 tablespoon browned butter to pan; cook, stirring, 3-4 minutes or until translucent and golden. Add rice; stir 1 minute. Add 1 cup warmed broth, stirring while it absorbs. Continue adding broth, 1 cup at a time, stirring after each addition, until broth is absorbed. Cook until rice is tender but still slightly al dente; stir in Brussels sprouts, thyme, salt, pepper and remaining browned butter.
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STEP 5
Sprinkle with Parmesan cheese to serve.
170 Calories
4 Fat (g)
15 Cholesterol (mg)
80 Sodium (mg)
24 Carbohydrates (g)
2 Dietary Fiber
5 Protein (g)
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