Risotto with Browned Butter & Brussels Sprouts

STEP 1

In a medium saucepan, heat the broth over medium-low heat until warm.

STEP 2

Heat a large, high-sided skillet (nonstick is best) over medium-low heat. Add the butter and allow it to melt completely. Continue letting it heat to a very gentle bubble, swirling the pan to keep it from burning. Continue heating the butter until it starts to brown: you’ll see lovely golden solids in the bottom of the pan and the liquid will be a deep golden. Pour half the browned butter into a heatproof bowl and set it aside.

STEP 3

Add the Brussels sprouts to the pan and increase the heat to medium. Sauté, stirring occasionally, for 8 minutes, or until slightly tender. Remove them from the pan and set them aside.

STEP 4

Add the onion and garlic and 1 tablespoon of the browned butter to the skillet pan and stir, cooking for 3 to 4 minutes, until translucent and golden. Add the rice and stir for 1 minute. Add 1 cup of the warmed broth, stirring while it absorbs. Continue adding the broth a cup at a time, stirring after each addition until the broth is absorbed. When the rice is tender but still has a slight al dente bite to it, stir in Brussels sprouts, thyme, salt, pepper and the remaining browned butter.

STEP 5

Sprinkle with Parmesan cheese and serve!