Short Cut Risotto with Brussels Sprouts – get creamy risotto in minutes using a simple short cut. Plus it is actually pretty good for you!
What is your favorite comfort food? I go between a few different things, depending on the day and the mood. Over the past few years Indian food has become a huge comfort food in our family. This Slow Cooker Tikka Masala is one of our favorites. Other times I want soup. Wild Rice Soup is one of my all time favorites, and I don’t see that changing anytime soon.
Risotto is another comfort food. I first had risotto about 11 years ago when my sister in law was getting married. She had her rehearsal dinner at an Italian restaurant and risotto was one of our choices. We don’t live in Madison, and can’t go to the restaurant so I often make this Sausage and Mushroom Risotto at home, so we can pretend we are there!
Risotto can be heavy on the fat and calories, so it isn’t something we eat a lot. But this Short Cut Risotto with Brussels Sprouts lightens it up with less oil, no butter, no cream, and even uses brown rice. It is so creamy and delicious, you will not even realize you are eating something that is a little better for you. Plus the roasted Brussels sprouts add great texture to the meal.
This Butternut Squash Risotto would be great to try with this technique. Get your veggies in and still enjoy great comfort food. Your kids might not even realize you are getting them to eat some veggies. Well, my son would. But if I cut them small enough, he might be ok with it.
So the short cut in this short cut risotto is using the par-boiled in a bag brown rice. Now I know some of you are going to click away right now, but don’t. Trust me! I am kind of a lover of good rice. After we visited Japan, I became completely spoiled as to what good rice is. The way you cook this rice in a bag, it completely softens and you would never know what you started with. Trust me, give it a try!
My husband and son will not come close to anything with Brussels sprouts in it, so I made this short cut risotto for lunch with a friend. We both loved it. And I ate the leftovers for a couple days. It wasn’t quite as creamy as leftovers, but I added a little chicken stock when I was reheating it, and I loved it. So try it, and let me know what you think!
- 3 Tbs olive oil , divided
- 1 (14 oz) package Brussels sprouts, cut into quarters
- 2 Tbls fresh sage , finely chopped
- 3 (8.8-oz.) pouches precooked brown rice
- 1 Tbls flour
- 2 cups chicken stock
- 1 1/2 cups milk (1% or combination skim and half and half)
- 2 Tbls light cream cheese
- 1 tsp salt
- 3/4 tsp black pepper
- 2 cloves garlic , minced
- 1/4 cup chopped walnuts , toasted
Heat 1 Tbls oil in a large skillet over medium-high. Add Brussels sprouts and sage. Stirrin occasionally, cook until light brown and tender; 2-3 minutes.
Add rice, stirring and cook for 2 minutes. Stir in flour and cook for 30 seconds. Whisk in chicken stock, milk, and cream cheese. Bring to a boil. Reduce heat and simmer for 15-20 minutes, stirring occasionally, until very creamy and rice is tender. Season with salt and pepper.
Drizzle remaining olive oil over the risotto, and sprinkle with walnuts.