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
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.
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.
