Home Chef Brussels & Brown Butter Risotto
A bowl of creamy risotto is satisfying on so many levels, especially when you’ve made it yourself! Enjoy dipping your spoon into this Home Chef dish, enhanced with roasted Brussels sprouts, pecans and cheese.
Serves: 2Prep: 10 minutesCook: 45 minutesTotal: 55 minutesDifficulty: Hard
- 2 tablespoons grated Parmesan, divided
- 1 shallot, peeled and minced
- 1 cup Brussels sprouts, trimmed and halved
- 1⁄2 tablespoon parsley, coarsely chopped
- 2 teaspoons mirepoix base
- 1 tablespoon pecans
- 2 tablespoons butter
- 3⁄4 cup arborio rice
- 2 tablespoons white cooking wine
- 2 tablespoons goat cheese
- 2 tablespoons olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- Preheat oven to 400°F. In a small pot over medium-high heat, combine mirepoix base with 4 cups water. When it begins to steam (but before it simmers), reduce heat to low.
- In an oven-safe, non-stick pan over medium-high heat, heat 2 tablespoons olive oil. Add Brussels sprouts to pan and cook for 5 minutes, stirring occasionally. Stir in pecans and pinch of salt.
- Place pan in hot oven and roast 5-7 minutes until Brussels are tender and pecans are toasted. Carefully transfer Brussels to a plate and tent with foil. Set aside.
- In a medium pot over medium heat, add butter and stir occasionally for 1-3 minutes or until butter smells “nutty,” turns golden and brown flecks appear. Note: Browning happens quickly after butter stops sizzling.
- Add shallot and cook until softened, 2 minutes. Add rice to pot. Stir occasionally until rice is toasted and opaque, about 1-2 minutes. Add white wine and stir constantly until almost evaporated, about 1 minute.
- Add 1 cup water-mirepoix broth to pot. Rice should be just covered by broth. Stir often, until nearly all broth is absorbed.
- Add another ½ cup broth and stir often until nearly all broth is absorbed. Repeat process, continuing to stir often, for 18-20 minutes. Taste as you cook, checking for tenderness. Once rice is soft, it’s done. You may have broth leftover, but if you need more liquid, use hot water.
- Remove from burner. Stir in Parmesan, parsley, salt and pepper. To serve, top risotto with Brussels and pecans and garnish with goat cheese and additional Parmesan.