Shortcut Risotto with Brussels Sprouts

cookinglight.com

Mary Ihla

I'm a groovy granny living in an RV and learning how to cook in a tiny "kitchen."

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 ⅓-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

Directions at cookinglight.com

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