Risotto with Brussels Sprouts and Browned Butter

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 brown. Pour half the browned butter into a heatproof bowl and set it aside.

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.

Add the onion and garlic and 1 tablespoon of the browned butter to the skillet 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 warm broth, stirring while it absorbs. Continue adding the warm broth a cup at a time, stirring after each addition until the broth is absorbed, about 20 to 25 minutes. Test for tenderness and add more broth if necessary! 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.

Sprinkle with Parmesan cheese and serve!

**Recipe sponsored by Land O’ Lakes.