Lunch: Risotto with Brussels Sprouts and Browned Butter

Ingredients

1 stick Land O Lakes® European Style Super Premium Butter
2 cups Trimmed And Halved Brussels Sprouts (about 1/2 Pound)
1 whole Medium Onion, Finely Diced
3 cloves Garlic, Minced
1 cup Arborio Rice
4 cups Low-sodium Chicken Broth, Warmed (more If Needed)
Salt And Black Pepper To Taste
2 teaspoons Fresh Thyme Leaves
Parmesan Cheese For Serving

Instructions

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!

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