thepioneerwoman
Risotto with Brussels Sprouts and Browned Butter
As many of you know, Land O’ Lakes and I have been butter buds for the last several years, and it’s been an incredibly simpatico (considering butter i
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
📝 Preparation Steps
1
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 brown. Pour half the browned butter into a heatproof bowl and set it aside.
2
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.
3
Add the onion and garlic and 1 tablespoon of the browned butter to the skillet 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 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 to ⏱️ 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.
Garlic, Minced3 cloves
4
Sprinkle with Parmesan cheese and serve!
5
**Recipe sponsored by Land O' Lakes.
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