I am OBSESSED with risotto. I am always trying to hunt down restaurants that serve risotto, especially in Italy, because it requires love and attention in order to serve it, so it will almost always be amazing. Part of the excitement of when I do find risotto is that it is not very common since it does require some love to make it, so it makes it all that more exciting. Roasted Brussels Sprouts, Pancetta, and Thyme Risotto is one of my favorite risottos to make in the fall.
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Risotto was always somewhat intimidating to me because I would hear about how difficult it is to cook with all of the stirring and the gradual adding of liquid, and so I avoided it for a long time. But it is really not that difficult, it just takes a little time and attention with the stirring. Just get comfortable, grab a glass of wine, and settle in for some one-on-one personal time with your risotto. You can do it, too! It is definitely worth the effort and this dish will likely become a family favorite!
I love this gluten free (gf) Roasted Brussels Sprouts, Pancetta, and Thyme Risotto because it is a perfect fall comfort food recipe whether as a side or a main course. I like to double up on the brussels sprouts portion to get a lot of veggies. It works great as a side or main course for holidays like Thanksgiving or Christmas.
The quality of Parmesan in this dish is extremely important. The cheese is a primary flavor and so you want to use ingredients that taste good as it will just make the dish better. If you use that fake, pre-ground, cheese in a can stuff, it will not taste as good. You get out of it what you put into it! I love to buy wedges of Parmesan Reggiano cheese and use one of my favorite tools, a food processor, to shred the brick and then I keep it in my refrigerator in plastic bags so that I always have fresh, quality cheese shredded on hand. If you make healthier and higher-quality foods easier to access, you will use them more often.