Brown Rice Risotto With Brussels Sprouts
Recipe: #33660
November 03, 2019
Categories: Side Dishes, Cheese, Rice, Brown Rice, Brussels sprouts, One-Pot Meal, Gluten-Free, No Eggs, more
"This Brown rice recipe shines here in a classic risotto that incorporates Brussells sprouts, Parmesan and Gorgozola."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (763.6 g)
- Calories 542.1
- Total Fat - 17 g
- Saturated Fat - 6.6 g
- Cholesterol - 27.1 mg
- Sodium - 1451.2 mg
- Total Carbohydrate - 79 g
- Dietary Fiber - 6.2 g
- Sugars - 5.8 g
- Protein - 17.8 g
- Calcium - 343.3 mg
- Iron - 2.8 mg
- Vitamin C - 99.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Bring about water and 1 teaspoon salt to a boil in a large pot. Stir in the rice, adjust the heat so that the water bubbles steadily, and cooks, undisturbed, until the rice is plump and partially tender, 10-15 minutes. Drain well, reserving the cooking water.
Step 2
Place the oil in a large skillet over medium heat. Add the onion and garlic, and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
Step 3
Add rice and cook, stirring occasionally, until it is glossy and coated with oil, for 2-3 minutes. Add the remaining 1/2 teaspoon salt, pepper, and zest, then the wine if you're using it (or 1/2 cup of the stock or reserved cooking water). Stir and let the liquid bubble away.
Step 4
Begin adding the stock or the reserved rice-cooking water 1/2 cup or so at a time, stirring after each addition.
Step 5
When the liquid is just about absorbed, add more. (If you're using stock, add it all before starting with the cooking water; if you run out of cooking water, switch to warm tap water.) The mixture should be neither soupy nor dry. Keep the heat at medium to medium-high and stir frequently. Begin tasting the rice 10 minutes after you add it; you want it to be barely tender, still with a bit of crunch; it could take as long as 20 minutes to reach this stage. When it does, add the Brussels sprouts.
Step 6
Cook stirring and adding just enough liquid to prevent the rice from sticking, until the brussels sprouts soften and turn bright green, 3 - 5 minutes.
Step 7
Add the cheeses, butter, and lemon juice and keep stirring until they melt. Taste and adjust the seasoning and serve right away.
NOTE: For a more assertive smoky flavor, you can char them in the broiler as per the following:
Step 8
Heat the broiler. Toss the chopped Brussels sprouts with an additional tablespoon of olive oil and spread them on a large rimmed baking sheet. Broil, turning several times and watching them like a HAWK until they're bright green and dark in places. Stir them into the rice with the cheeses at the last step.
Tips
No special items needed.
2 Reviews
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