Yes it has Brussels Sprouts and yes it is delicious! How can we have Brussels Sprouts and delicious in the same sentence? Did not think that was possible. The Pioneer Woman does work miracles and I snagged this one from her on Facebook. Holy moly. Now, I did not use the European Style Super Premium Butter she used–just regular butter. I can’t even imagine what it would taste like with the fancy stuff. Next time I make this, I might try–if I can find it. Let me just say that we were “testing” the sprouts before adding them in to the risotto and just those alone–after having been sauteed in the butter–was amazing. One tip, though: be sure you have no leftovers. When I reheated this a few days later the sprouts weren’t all that. Just sayin’.
Ingredients:
1 stick (1/2 cup) Land O’ Lakes European Style Super Premium Butter, or just regular butter
2 cups trimmed and halved Brussels Sprouts (about half pound–I found these bagged and ready
1 whole medium onion, diced
3 cloves garlic, minced
1 cup Arborio Rice
4 cups low-sodium chicken broth, warmed (more if needed)
salt and pepper to taste
2 t. fresh thyme leaves (or you can adjust and use dried)
Parmesan cheese for serving
1. Heat a large, high-sided skillet (nonstick is best) over medium-low heat. Add butter and allow to melt completely. Continue letting it heat to a very gentle bubble–swirling the pan to keep it from burning–until butter starts to brown. There will be golden solids in the bottom of the pan and the liquid will be deep golden brown. Pour half the browned butter into a heatproof bowl and set aside.
2. Add the Brussels sprouts to the pan and increase heat to medium. Saute, stirring occasionally, for 8 minutes or until slightly tender. Remove from pan and set aside.
3. Add the onion , garlic, and 1 T. of the browned butter to the skillet and stir, cooking for 3-4 minutes, until translucent and golden.
4. Add the rice and stir for 1 minute. Add 1 cup of the warm broth, stirring while it absorbs. Continue adding the warm broth a cup at a time, stirring after each addition until the broth is absorbed, about 20-25 minutes. Test for tenderness and add more broth if necessary.
5. 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.
6. Sprinkle with Parmesan cheese and serve.
Source: The Pioneer Woman
Risotto with Brussels Sprouts & Browned Butter
2016-02-10 06:57:51
Ingredients
- 1 stick (1/2 cup) Land O’ Lakes European Style Super Premium Butter, or just regular butter
- 2 cups trimmed and halved Brussels Sprouts (about half pound–I found these bagged and ready
- 1 whole medium onion, diced
- 3 cloves garlic, minced
- 1 cup Arborio Rice
- 4 cups low-sodium chicken broth, warmed (more if needed)
- salt and pepper to taste
- 2 t. fresh thyme leaves (or you can adjust and use dried)
- Parmesan cheese for serving
Instructions
- Heat a large, high-sided skillet (nonstick is best) over medium-low heat. Add butter and allow to melt completely. Continue letting it heat to a very gentle bubble–swirling the pan to keep it from burning–until butter starts to brown. There will be golden solids in the bottom of the pan and the liquid will be deep golden brown. Pour half the browned butter into a heatproof bowl and set aside.
- Add the Brussels sprouts to the pan and increase heat to medium. Saute, stirring occasionally, for 8 minutes or until slightly tender. Remove from pan and set aside.
- Add the onion , garlic, and 1 T. of the browned butter to the skillet and stir, cooking for 3-4 minutes, until translucent and golden.
- Add the rice and stir for 1 minute. Add 1 cup of the warm broth, stirring while it absorbs. Continue adding the warm broth a cup at a time, stirring after each addition until the broth is absorbed, about 20-25 minutes. Test for tenderness and add more broth if necessary.
- 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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