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Brussels Prouts Butter Risotto

Creamy brown-butter risotto topped with roasted Brussels sprouts and pecans.

Serves 2Prep 15 minCook 30 minDifficulty mediumCuisine Italian

gluten-freemain

−Servings: 2+

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Ingredients

• 1 ozgrated Parmesan
• 1shallot
• 8 ozBrussels sprouts
• ½ ozparsley
• 2 tspMarzipan (or broth, per note)
• ¼ ozroasted pecans
• 1 ozbutter
• 1 cupArborio rice
• 12 ozwhite cooking wine
• 1 ozgoat cheese
• 5 ozchicken breasts (or 5 oz boneless skinless chicken thighs, or 5 oz ground beef/lamb/seafood/pork/turkey as options)
• Olive oil, salt, pepper
• 4 cupwater (for risotto base)
• Note: "Marzipan" appears to be a misprint—likely intended as "chicken broth" or "vegetable broth" based on standard risotto recipes and context.*

Instructions

1. Trim stems off Brussels sprouts and halve vertically (quarter if larger than ping-pong ball).
2. Peel and coarsely chop parsley.
3. Mince shallot.
4. Place a small pot with 4 cups water over medium-high heat. When it begins to steam (but before it simmers), reduce heat to low.
5. Heat 2 Tbsp olive oil in a medium oven-safe non-stick pan over medium-high heat. Add Brussels sprouts to hot pan and stir occasionally, 5 minutes.
6. Stir in pecans and a pinch of salt. Place pan in hot oven (450°F) and roast until Brussels are tender and pecans are toasted, 5–7 minutes.
7. Carefully remove from oven. Pan will be hot. Use an oven mitt. Cover and set aside.
8. While Brussels sprouts roast, start risotto. Place a medium pot over medium heat. Add butter to hot pot and stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 1–3 minutes.
9. Be alert: Browning happens quickly—after butter stops sizzling, add shallot and stir occasionally until softened, 2–3 minutes.
10. Add rice and stir occasionally until rice is toasted and opaque, 1–2 minutes.
11. Add white wine and stir constantly until almost completely evaporated, 1–2 minutes.
12. Add ½ cup water and stir often until nearly all liquid is absorbed. Repeat this process, stirring often, 18–20 minutes.
13. Taste risotto as you cook—checking for tenderness. When rice has no more "bite" (or crunch), it's done. There may be liquid left. If more liquid is needed, use hot water.
14. Remove from burner. Stir in Parmesan. Reserve a pinch for garnish.
15. *Optional:* Stir in ½ tsp pepper if risotto is too mild.
16. Plate dish as pictured: up front of bowl, topping risotto with Brussels sprouts and pecans and garnishing with goat cheese (crumbling if needed) and reserved Parmesan. Bon appétit!