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1
Heat a large, high-sided skillet (nonstick is best) over medium-low heat.
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2
Add the butter and allow it to melt completely.
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3
Continue letting it heat to a very gentle bubble, swirling the pan to keep it from burning.
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4
Continue heating the butter until it starts to brown: youll see lovely golden solids in the bottom of the pan and the liquid will be a deep golden brown.
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5
Pour half the browned butter into a heatproof bowl and set it aside.
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6
Add the Brussels sprouts to the pan and increase the heat to medium.
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7
Saute, stirring occasionally, for 8 minutes, or until slightly tender.
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8
Remove them from the pan and set them aside.
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9
Add the onion and garlic and 1 tablespoon of the browned butter to the skillet and stir, cooking for 3 to 4 minutes, until translucent and golden.
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10
Add the rice and stir for 1 minute.
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11
Add 1 cup of the warm broth, stirring while it absorbs.
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12
Continue adding the warm broth a cup at a time, stirring after each addition until the broth is absorbed, about 20 to 25 minutes.
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13
Test for tenderness and add more broth if necessary!
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14
When the rice is tender but still has a slight al dente bite to it, stir in Brussels sprouts, thyme, salt, pepper and the remaining browned butter.
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15
Sprinkle with Parmesan cheese and serve!
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16
**Recipe sponsored by Land O Lakes.
