This novel take on risotto is packed with caramelized onions, tender Brussels sprouts, earthy shiitake mushrooms and creamy blue cheese. It’s a great way to show off autumn vegetables. Serve an endive salad to round out the meal.
Fall Vegetable Risotto with Blue Cheese
5 cups (40 fl. oz./1.25 l.) low-sodium chicken or vegetable broth
10 oz. (315 g.) Brussels sprouts, ends trimmed, quartered lengthwise
2 Tbs. olive oil
1 large onion, finely chopped
1/4 lb. (125 g.) shiitake mushrooms, stems removed, sliced
Coarse kosher salt and freshly ground pepper
1 1/2 cups (10 1/2 oz./330 g.) arborio rice
1/2 cup (4 fl. oz./125 ml.) dry white wine
1/2 cup (3 oz./90 g.) gorgonzola or other blue cheese, crumbled
1/2 cup (2 oz./60 g.) walnut pieces, toasted
In a saucepan, bring the broth to a boil. Add the Brussels sprouts and cook until bright green and almost tender, about 4 minutes. Using a slotted spoon, transfer the Brussels sprouts to a bowl and set aside. Reduce the heat to low.
In a heavy medium saucepan over medium-high heat, warm the oil. Add the onion and saute until golden brown, about 5 minutes. Add the mushrooms, sprinkle with salt and pepper, reduce the heat to medium, and cook, stirring frequently, until they begin to soften, about 3 minutes. Add the rice and stir until opaque, about 1 minute. Add the wine and stir until absorbed. Add about 3/4 cup (6 fl. oz./180 ml.) of the broth, and adjust the heat so the liquid bubbles and is absorbed slowly. Cook, stirring frequently, until the liquid is absorbed. Continue cooking, add the liquid about 3/4 cup at a time and stirring frequently, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 20 minutes. Mix in the Brussels sprouts, blue cheese and a generous amount of pepper. Taste and adjust the seasoning.
Spoon the risotto into warmed shallow bowls or plates, sprinkle with walnuts, and serve right away. Serves 4.