So, I totally meant to post this yesterday.
But then we got hit with an ice storm. So I spent my day-off (we are starting to have more days without school than with around here) cooking/running errands and totally forgot that I hadn’t published this! Whoops! 
But the goods news is, I’m sharing it with you today. This cheesy risotto bake is the perfect comfort food to help keep you going until spring (seriously, why is it still so cold here?). Now that I think about it, I’ve kind of been on a huge comfort food kick! Cold weather and snow just call for a huge dose of carbs in my mind.
It’s pretty simple to make (even though the risotto takes a bit of effort) and if you don’t want to stir for 30 minutes, feel free to sub-in your favorite kind of rice, instead.
After cooking the rice (*see below for some tips for cooking arborio rice), simply mix in the shredded Brussels sprouts and cheese then bake for another 15 minutes and serve! So you’re left with an ooey gooey dish, that only dirtied one pot! For someone who seems to live with an always-full kitchen sink, that’s the best kind of meal!
I’ve made arborio rice a few times and while it’s not as difficult as it seems, my first go was a complete failure. So, to help you guys avoid throwing 30 minutes of your time and money in the trash, I’m including a few tips below!
1. Add the olive oil to your pan (make sure it has a high lip) and then the diced onion.
2. Cook until golden brown then add the ambrosio and cook for another 2-3 minutes.
3. Add 1 cup of the chicken broth at a time and bring to a simmer then stir with a wooden spoon until the liquid is almost completely absorbed.
4. Once you’ve added all 5 cups of broth and almost all of the liquid is completely absorbed, remove from the heat.
5. Stir in half of the grated cheese, and the Brussels sprouts then sprinkle with the remaining cheese.
6. Bake for about 15 minutes or until the cheese has completely melted and is golden.
- 1 1.2 cup arborio rice
- 5 cups chicken broth
- 3 cups grated mozzarella cheese
- 1 cup shredded Brussels Sprouts
- Add the olive oil to your pan (make sure it has a high lip) and then the diced onion.
- Cook until golden brown then add the ambrosio and cook for another 2-3 minutes.
- Add 1 cup of the chicken broth at a time and bring to a simmer then stir with a wooden spoon until the liquid is almost completely absorbed.
- Once you've added all 5 cups of broth and almost all of the liquid is completely absorbed, remove from the heat (this should take about 35-40 min).
- Stir in half of the grated cheese, and the Brussels sprouts then sprinkle with the remaining cheese.
- Bake for about 15 minutes or until the cheese has completely melted and is golden.
