- Calories 306
- Fat 13.1g
- Satfat 2.6g
- Monofat 6.4g
- Polyfat 3.4g
- Protein 10g
- Carbohydrate 39g
- Fiber 4g
- Cholesterol 6mg
- Iron 1mg
- Sodium 426mg
- Calcium 123mg
- Sugars 5g
- Est. added sugars 0g
Shortcut Risotto with Brussels Sprouts
Photo: Jennifer Causey
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.
How to Make It
Step 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.
Step 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.
