Risotto with Browned Butter & Brussels Sprouts
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4 cups low-sodium chicken broth
1/2 stick Land O Lakes® Extra Creamy Butter
2 cups (about 1/2 pound) trimmed and halved Brussels prouts
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
In a medium saucepan, heat the broth over medium-low heat until warm.
Heat a large, high-sided skillet (nonstick is best) over medium-low heat. Add the butter and allow it to melt completely. Continue letting it heat to a very gentle bubble, swirling the pan to keep it from burning. Continue heating the butter until it starts to brown: you’ll see lovely golden solids in the bottom of the pan and the liquid will be a deep golden. Pour half the browned butter into a heatproof bowl and set it aside.
Add the Brussels sprouts to the pan and increase the heat to medium. Sauté, stirring occasionally, for 8 minutes, or until slightly tender. Remove them from the pan and set them aside.
Add the onion and garlic and 1 tablespoon of the browned butter to the skillet pan and stir, cooking for 3 to 4 minutes, until translucent and golden. Add the rice and stir for 1 minute. Add 1 cup of the warmed broth, stirring while it absorbs. Continue adding the broth a cup at a time, stirring after each addition until the broth is absorbed. When the rice is tender but still has a slight al dente bite to it, stir in Brussels sprouts, thyme, salt, pepper and the remaining browned butter.
Sprinkle with Parmesan cheese and serve!
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