Short Cut Risotto with Brussels Sprouts
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy brown rice risotto with roasted brussels sprouts and sage. Rich from cream cheese yet prepared quickly using a shortcut method, making it an elegant yet accessible weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 570mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 681mg
- Calcium
- 113mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 570MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.