Brussels Sprout Risotto

Brussels Sprout Risotto

Brussels Sprout Risotto
Serves 4
Prep time 45 minutes
Cook time 40 minutes
Total time 1 hours, 25 minutes

Ingredients

  • 1 pint Brussels sprouts
  • 1 1/2 cup Carnaroli or Arborio rice
  • 4 teaspoons butter
  • 5-6 cups stock (vegetable or chicken)
  • 1 cup fozen corn
  • 1 cup grated Parmesan (more for topping)

Directions

Step 1
Slice Brussels sprouts into ribbons in a food processor
Step 2
In a large, wide bottom pot, melt 2 tablespoons of the butter over medium-low heat
Bring the stock to a simmer, and keep simmering over lowest heat
Add Brussels sprouts to butter and cook until they are starting to soften, about 3-4 minutes
Add rice to pot and stir until rice is coated with butter and becomes translucent

Step 3
ordinary things
Lower heat and add about 1 1/2 cups of hot stock to rice
Stir well, and let rice absorb stock, stirring occasionally
When all stock has been absorbed add the corn, and another 1 1/2 cups and repeat
When that stock has been absorbed add 2 more cups of stock and stir
Continue stirring until that stock is absorbed
Taste the rice to see if it the proper consistency; creamy but not mushy. If rice is chalky inside it isn't done yet
Add another cup of stock, or water, and stir until rice reaches proper consistency and liquid is absorbed.
Stir in remaining butter and cheese, and taste to add salt or pepper
Serve with additional cheese
T w i t t e r