Quick & Healthy Shortcut Risotto with Roasted Brussels Sprouts: Your Weeknight Comfort Food Solution

Discover how to make a sumptuously creamy and surprisingly healthy risotto in minutes, featuring the delightful crunch of roasted Brussels sprouts. This shortcut recipe is a game-changer for busy weeknights!

What comes to mind when you think of comfort food? For many, it’s a dish that evokes warmth, nostalgia, and a sense of coziness. My personal preferences often shift, but certain culinary experiences have cemented themselves as ultimate sources of comfort. Over the past few years, Indian cuisine has become a beloved staple in our family, with recipes like this Slow Cooker Tikka Masala consistently topping our list. Other days, only a hearty soup will do, and this Creamy Chicken Wild Rice Soup remains an all-time favorite, a classic I foresee loving for years to come.

Among these cherished comfort foods, risotto holds a special place. My introduction to this creamy Italian rice dish happened about eleven years ago, during my sister-in-law’s rehearsal dinner at an exquisite Italian restaurant. That first taste was unforgettable. Since we can’t easily pop over to Madison for a return visit, I often recreate the magic at home with dishes like this Sausage and Mushroom Risotto, allowing us to savor those memories right in our own kitchen.

The Quest for a Healthier, Quicker Risotto

While traditional risotto is undeniably delicious, it can often be quite rich, heavy on butter, oil, and cheese, making it a dish we reserve for special occasions rather than frequent weeknight meals. This is precisely why I set out to develop a recipe that captures all the creamy, comforting essence of risotto while being lighter and quicker to prepare. The result? This incredible Short Cut Risotto with Brussels Sprouts. It ingeniously lightens the load by using less oil, completely skipping butter and heavy cream, and incorporating nutrient-rich brown rice. You’ll be amazed at how lusciously creamy and flavorful it is – you genuinely won’t realize you’re enjoying a dish that’s so much better for you!

The addition of perfectly roasted Brussels sprouts introduces a fantastic textural contrast and a subtly sweet, nutty flavor that complements the creamy rice beautifully. If you’re keen to incorporate more vegetables into your diet without sacrificing taste, this technique opens up a world of possibilities. Imagine adapting this method for a seasonal favorite, like this Butternut Squash Risotto, infusing it with extra goodness. It’s a clever way to ensure your family gets their veggies, perhaps even without them noticing! (Though, I must admit, my son has a keen eye for Brussels sprouts, so for him, they might need to be cut extra small!)

The Game-Changing Shortcut: Par-Boiled Brown Rice

Now, let’s talk about the “shortcut” in this shortcut risotto. The secret lies in using par-boiled brown rice that comes in a convenient pouch. I know, I know – some of you might be raising an eyebrow, perhaps even thinking of clicking away. But please, hear me out! As someone who became utterly spoiled by the quality of rice after a trip to Japan, I assure you, I have high standards. This method truly works wonders.

The beauty of this par-boiled rice is how it transforms during the cooking process. When simmered with the stock and milk, it completely softens, absorbing the liquid and flavors, mimicking the texture of traditionally cooked risotto. The end result is so incredibly creamy and tender, you would genuinely never guess it started from a pouch. It’s a revelation for anyone who loves risotto but dreads the constant stirring and lengthy cooking time. Give it a try – you might just become a convert!

Why Brussels Sprouts? More Than Just a Vegetable

Brussels sprouts have certainly had a glow-up in recent years, moving from a dreaded side dish to a culinary darling. For good reason! They are nutritional powerhouses, packed with vitamins K and C, fiber, and antioxidants. Roasting them brings out their natural sweetness and gives them a fantastic, slightly crispy texture that elevates this risotto from good to truly exceptional. While my husband and son remain unconvinced by Brussels sprouts, I recently made this shortcut risotto for lunch with a friend, and we both absolutely adored it. It’s a fantastic way to enjoy a hearty, vegetable-rich meal.

And don’t worry about leftovers! I enjoyed this risotto for a couple of days after. While it wasn’t quite as creamy straight from the fridge, a splash of chicken stock and a quick reheat on the stovetop brought it right back to life. It’s a testament to how robust and satisfying this dish is, even beyond its initial serving. So, don’t hesitate to give this recipe a go, and be sure to let me know what you think!

Tips for Your Perfect Shortcut Risotto

Don’t skimp on the stirring: Even with the shortcut rice, occasional stirring is key to achieving that creamy texture as the starches release and liquids are absorbed.
Taste as you go: Adjust salt and pepper as the risotto cooks. The exact amount can vary based on your chicken stock’s sodium content.
Toasting walnuts: Don’t skip this step! Toasted walnuts add a depth of flavor and a lovely crunch that perfectly complements the creamy risotto and tender Brussels sprouts. You can toast them quickly in a dry pan over medium heat until fragrant.
Fresh sage: While dried sage can be used in a pinch, fresh sage provides an aromatic, earthy note that truly elevates the dish.
Milk choice matters: Using 1% milk or a combination of skim and half-and-half strikes a balance between richness and health. If you prefer a richer risotto, whole milk will work beautifully too.

Variations to Explore

This shortcut risotto is incredibly versatile. Feel free to experiment with different additions:

Other vegetables: Sautéed mushrooms, spinach, asparagus, or peas would all be excellent additions. Follow the lead of the Butternut Squash Risotto and incorporate seasonal produce.
Add protein: Cooked chicken, shrimp, or even some crispy pancetta could be stirred in at the end for a more substantial meal.
Cheese it up: A sprinkle of Parmesan cheese (optional, as we’re aiming for healthier!) at the end would add another layer of savory flavor.
Herb alternatives: If sage isn’t your favorite, thyme or rosemary would also pair well with Brussels sprouts.

Yield: 6

Short Cut Risotto with Brussels Sprouts

This Shortcut Risotto with Brussels Sprouts is your answer to creamy, comforting risotto made in minutes. It’s not only incredibly quick and easy thanks to a smart shortcut but also a healthier alternative to traditional recipes, making it perfect for any day of the week!

Prep Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Ingredients

3 Tbs olive oil, divided
1 (14 oz) package Brussels sprouts, cut into quarters
2 Tbls fresh sage, finely chopped
3 (8.8-oz.) pouches precooked brown rice
1 Tbls flour
2 cups chicken stock
1 1/2 cups milk (1% or combination skim and half and half)
2 Tbls light cream cheese
1 tsp salt
3/4 tsp black pepper
2 cloves garlic, minced
1/4 cup chopped walnuts, toasted

Instructions

Heat 1 Tbls olive oil in a large skillet over medium-high heat. Add the quartered Brussels sprouts and fresh sage. Stir occasionally and cook for 2-3 minutes, until the Brussels sprouts are lightly browned and tender-crisp.
Add the precooked brown rice to the skillet with the Brussels sprouts, stirring to combine, and cook for an additional 2 minutes. Stir in the flour and cook for 30 seconds to create a roux. Gradually whisk in the chicken stock, milk, and light cream cheese until smooth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, stirring occasionally, until the risotto becomes very creamy and the rice is fully tender. Season generously with salt and black pepper to taste.
Once the risotto has reached its desired creaminess, drizzle the remaining olive oil over the top and sprinkle with the toasted chopped walnuts.
Serve the Shortcut Risotto with Brussels Sprouts immediately for the best creamy texture and flavor. Enjoy your quick and healthy comfort food!

Notes

Recipe Adapted from Cooking Light

Nutrition Information

Yield

Serving Size

1

Amount Per Serving
Calories 269Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 13mgSodium 571mgCarbohydrates 28gFiber 1gSugar 2gProtein 8g

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