I bookmarked a recipe for Risotto with Brussels Sprouts and Browned Butter that the Pioneer Woman originally posted about a month ago. It was a vibrant dish that looked and sounded so good. I decided to make it for our monthly cooking party which was themed vegetarian. Funny thing is that I go buy all the ingredients for the dish and bring it to the house and then realize it is not a vegetarian dish. I was emptying out my grocery bag onto the kitchen counter and pulled out chicken broth. I had failed. The hostess luckily saved me because she had vegetable broth. So this version of the Pioneer Woman’s dish is indeed vegetarian.
- 4 oz of unsalted European butter
- Half a stalk of Brussels sprouts or about 40 sprouts cut in half
- 1 finely diced onion
- 4 cloves of minced garlic
- 1 1/4 cup Arborio rice
- 4 cups of vegetable broth
- Fresh ground salt and pepper to taste
- Fresh thyme
- Shaved parmesan cheese
Melt the butter in a skillet over medium low heat. Once melted, it will begin to gently foam. Keep your eye and nose on it as you are looking for the butter to turn a golden brown and give off a nutty aroma. Remove the skillet from the heat and scoop out about half the liquid to be used later.
Increase the skillet to medium heat and add the Brussels sprouts. Sauté the vegetables until tender and golden brown, about eight minutes. Remove the Brussels sprouts from the skillet and set aside.
Add the arborio rice and combine it well with the onions and garlic.
Add 1 cup of the vegetable broth and continue to stir until the broth becomes absorbed. Repeat this process until you’ve used up the broth.
The cooking of the rice should take about 25 minutes and result in an al dente rice. This is where you should taste for texture to know when the rice is ready.
Add the Brussels sprouts, thyme, salt, pepper, and the remaining browned butter and mix well.
Plate the risotto and add shaved parmesan cheese.
This was scrumptious as a vegetarian dish, but I think it would have tasted a notch better with chicken broth!