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Shortcut Risotto with Brussels Sprouts

Photo: Jennifer Causey
Total time 20 mins
Yield

Serves 6 (serving size: 1 cup)

Our simple technique yields classic risotto texture in a fraction of the time. Precooked brown rice simmers with a flour-thickened mixture of milk and chicken stock, boosted with a touch of cream cheese for extra richness.

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 3 cups trimmed and quartered Brussels sprouts (about 14 oz.)
  • 2 tablespoons finely chopped fresh sage
  • 3 (8.8-oz.) pouches precooked brown rice (such as Uncle Ben's Ready Rice)
  • 1 tablespoon all-purpose flour
  • 2 cups unsalted chicken stock
  • 1 1/2 cups 1% low-fat milk
  • 2 tablespoons 1/3-less-fat cream cheese, softened
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 2 teaspoons minced fresh garlic
  • 1/2 teaspoon grated lemon rind plus 2 Tbsp. fresh juice
  • 1/4 cup chopped walnuts, toasted

Nutrition Information

  • calories 306
  • fat 13.1 g
  • satfat 2.6 g
  • monofat 6.4 g
  • polyfat 3.4 g
  • protein 10 g
  • carbohydrate 39 g
  • fiber 4 g
  • cholesterol 6 mg
  • iron 1 mg
  • sodium 426 mg
  • calcium 123 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat 1 tablespoon oil in a large skillet over medium-high. Add Brussels sprouts and sage; cook, stirring occasionally, until lightly browned and almost tender, about 2 minutes. Add rice; cook, stirring occasionally, until warmed through, about 2 minutes. Add flour; cook, stirring constantly, 30 seconds. Stir in stock, milk, and cream cheese; bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, until very creamy, 8 to 10 minutes. Stir in salt and pepper.

  2. Whisk together garlic, rind, juice, and remaining 2 tablespoons oil in a small bowl. Divide rice mixture evenly among 6 bowls. Drizzle with dressing; sprinkle with toasted walnuts.