Risotto with Brussels Sprouts, Shiitake Mushrooms, and Gorgonzola

I love risotto. I really do. It is the ultimate comfort food and it also reheats nicely as a leftover. The only problem is how time consuming it can be – since you pretty much have to stir it continuously as it cooks. I am guilty of reaching for the pre-made Lundberg risotto boxes just so I could avoid standing by the stove for twenty minutes. But, this time around, I decided to stop being lazy and make it from scratch. The results were mind-blowing to say the least, and I think I have said my final goodbye to Lundberg. This recipe is originally from Williams Sonoma and it caught my eye because I absolutely love the flavor profile. I added some sliced rotisserie chicken for my meat-loving husband – but really, this dish can stand on its own.

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Grocery List:

(serves four)

5 cups low-sodium chicken or vegetable broth

10 oz. Brussels sprouts, quartered lengthwise

2 Tbs. olive oil

1 onion, chopped

1/4 lb. shiitake mushrooms, sliced

Pinches of kosher salt and ground pepper

1 1/2 cups arborio rice

1/2 cup dry white wine

1/2 cup crumbled gorgonzola

1/2 cup walnut pieces, toasted

Bring the broth to a boil. Add the sprouts and cook until bright green and almost tender, roughly 4 minutes. Transfer the Brussels sprouts to a bowl from the broth and set aside. Reduce the heat to low.

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In a separate saucepan, warm the oil over medium-high heat. Add onion and saute until golden brown, roughly 5 minutes. Add mushrooms, sprinkle with salt and pepper, reduce the heat, and cook until soft, about 3 minutes. Add the rice and stir until opaque, (1 minute). Add wine and stir until absorbed. Add about 3/4 cup of the broth, and adjust the heat  – let the liquid bubble and it should absorb slowly. Stir frequently! Continue cooking, add the rest of the broth about 3/4 cup at a time, stirring frequently, until the rice is just tender and the mixture is creamy (20 minutes or so). Then mix in the Brussels sprouts, cheese and more pepper!

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Serve the risotto piping hot and sprinkle with toasted walnuts.

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