Trim the brussles sprouts and cut into halves or quarters, depending on size. Place in a large bowl. Toss with the olive oil, balsamic vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Roast the brussels sprouts for approximately 30 minutes, until they are browning. Toss approximately every 5-10 minutes. When done, remove from oven and set aside.
Pour the stock in a pot and heat over medium low. You want the stock to be warm when adding it to the risotto so that the temperature change does not affect the rice.
While the brussels sprouts are roasting, in a large pot, melt 3 tablespoons of the butter over medium heat. Add the onions. Cook until the onion is translucent but not yet browning, approximately 3-5 minutes.
Remove the thyme leaves from the stems and add to the onion mixture. Cook until fragrant, approximately 1 minute.
Add the rice and stir. Continue cooking, stirring occasionally. to slightly toast the rice until it is just starting to show a little brown color, approximately 3-5 minutes.
Add the white wine to the pot. Cook until the rice is almost dry, where most of the wine has been absorbed.
Add one cup of stock to the rice. Stir continuously until most of the stock has been absorbed. Repeat this process one cup of stock at a time until the rice is cooked thoroughly. You want the rice to have just a little bit of bite left so that it is not completely mushy. Depending on your rice, you may need more or less stock for the right consistency so start tasting the rice after 4 cups.
When your rice is cooked through, remove the pot from the heat. Add the rest of the butter and Parmesan cheese. It is important to do this before adding salt and pepper because the cheese is salty. Stir to combine.
Taste the risotto and season with Parmesan, salt, and pepper as desired.
Serve with the brussels sprouts on top or mixed in.
Make it veggie heavy by doubling up the brussels sprouts.Learn how to make balsamic glaze for drizzling over the risotto here!You need to usearborio ricein order for the risotto to work properly because the starches of the rice is what makes it creamy. You should be able to find it at your grocery store in the rice section or online here!You can use any white wine that you like. Drier wines tend to work best like chardonnay, pinot grigio, or sauvignon blanc, and I recommend staying away from sweet wines like riesling or moscato.
Roasted Balsamic Brussels Sprouts and Parmesan Risotto https://www.threeolivesbranch.com/roasted-balsamic-brussels-sprouts-and-parmesan-risotto/ November 22, 2017