Our simple technique yields classic risotto texture in a fraction of the time. Precooked brown rice simmers with a flour-thickened mixture of milk and chicken stock, boosted with a touch of cream cheese for extra richness.

Adam Hickman
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Kay E Clarke

Recipe Summary test

Yield:
Serves 6 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large skillet over medium-high. Add Brussels sprouts and sage; cook, stirring occasionally, until lightly browned and almost tender, about 2 minutes. Add rice; cook, stirring occasionally, until warmed through, about 2 minutes. Add flour; cook, stirring constantly, 30 seconds. Stir in stock, milk, and cream cheese; bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, until very creamy, 8 to 10 minutes. Stir in salt and pepper.

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  • Whisk together garlic, rind, juice, and remaining 2 tablespoons oil in a small bowl. Divide rice mixture evenly among 6 bowls. Drizzle with dressing; sprinkle with toasted walnuts.

Nutrition Facts

306 calories; fat 13.1g; saturated fat 2.6g; mono fat 6.4g; poly fat 3.4g; protein 10g; carbohydrates 39g; fiber 4g; cholesterol 6mg; iron 1mg; sodium 426mg; calcium 123mg; sugars 5g.
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