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This may seems a bid odd but I had a dozen Brussels sprouts,
and about 6 large mushrooms
and not a whole lot else in our land galley
and we were leaving for a week on our little adventure.
Plus with all the excitement of preparing and packing last week
I had neither the interest nor energy to put a lot of thought and effort into supper.
Risotto is always a great go-to meal.
If you keep some chicken broth and arborio rice on hand
and have some parmesan around you can put together a really tasty meal
in a little under 30 minutes.
BRUSSELS SPROUTS MUSHROOM RISOTTO
2 garlic cloves, minced
1 small onion, chopped
a few swirls of olive oil
12 Brussels sprouts, chopped
6 large mushroom, chopped
1 cup arborio rice
4 cups chicken broth
1/2 – 1 cup grated parmesan
1/2 cup boursin cheese
(flavoured or not, mine was garlic and fines herbs)
salt and pepper and a good squeeze of fresh lemon if you have it.
extra parm and chopped parsley to garnish
( lovely bouquet of parsley won’t be pretty when we get back)
Heat broth and set aside
Saute onion and garlic in olive oil until fragrant.
Drop in brussels and mushrooms and stir to coat with oil
Add rice and let it get a bit toasty (2-3 minutes)
Begin adding broth 1/2 cup at a time,
Stir until it is almost absorbed.
When you reach the last addition and the rice is al dente and creamy,
add the cheeses and stir to assimilate.
Scoop into bowls and garnish with parsley and extra cheese.
Pass the freshly ground pepper too. I adds a nice ‘zing’
Now wasn’t that easy?
I timed it 30 minutes start to finish
My sprouts, shrooms and parsley saved the day.
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