Brussels Sprout Risotto
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| 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 | |
 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 | |