Name: Shortcut Risotto with Brussels Sprouts
Yield: Serves 6 (serving size: 1 cup)
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 3 cups trimmed and quartered Brussels sprouts (about 14 oz.); 2 tablespoons finely chopped fresh sage; 3 (8.8-oz.) pouches precooked brown rice (such as Uncle Ben's Ready Rice); 1 tablespoon all-purpose flour; 2 cups unsalted chicken stock; 1 ½ cups 1% low-fat milk; 2 tablespoons 1/3-less-fat cream cheese, softened; 1 teaspoon kosher salt; ¾ teaspoon black pepper; 2 teaspoons minced fresh garlic; ½ teaspoon grated lemon rind plus 2 Tbsp. fresh juice; ¼ cup chopped walnuts, toasted

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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Shortcut Risotto with Brussels Sprouts

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