Brussels Sprouts and Shallot Risotto with Pomegranates

Surprise your family with this incredible risotto mixed with Brussels sprouts using RiceSelect® Arborio Rice. This recipe was created by Arianna Salyards of ModerndayGF.

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Serves
4
Total Time
40
Prep Time
10
Cook Time
30

Ingredients

  • null 2 Tbsp Olive Oil
  • null 2 Tbsp butter
  • null 2 Large shallot, diced
  • null 5 Tbsp white wine
  • null ½ Cup RiceSelect®Arborio Rice
  • null 4 Cups Vegetable Broth
  • null 1 Pound Brussels sprouts cleaned, diced

Instructions

  1. For Risotto: Follow the instructions on the back of the container.
  2. To prepare Brussels sprouts, cut the bottoms off and allow the outer leaves to fall off, discard the bottoms and side leave.
  3. Next, using a medallion, wearing your glove, slice them then. Place them in a bowl covering them with cool water. Drain and dry them.
  4. Next in a pan, heat olive oil to a medium to high heat and add Brussels sprouts, cook until charred, or golden brown and add a sprinkle of salt and pepper. Take off the heat and right before you serve the rice add the Brussels sprouts in, mix well!
  5. Top with pomegranates if desired.