When I need a cozy dish that makes the whole house smell amazing, I turn to this savory Giada artichoke and Brussels sprout brown rice risotto. The ingredients—like shallots, artichoke hearts, and Brussels sprouts—blend together so beautifully, creating the perfect balance of flavors.

It’s ideal for a weeknight dinner, and it only takes about 1 hour and 4 minutes to prepare. I love how it’s easy to make but still feels like such a treat. It’s always a hit, and there’s enough to feed the whole family.

Recipe Ingredients

For the Risotto

• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 6 ounces frozen or canned artichoke hearts
• 1 cup short-grain brown rice
• 1/2 teaspoon kosher salt
• 1/2 cup dry white wine
• 3 1/2 to 4 cups chicken broth, low-sodium
• 10 ounces Brussels sprouts, thinly sliced
• 1/2 cup grated pecorino cheese, plus more for finishing

For Serving

• Extra-virgin olive oil, for drizzling

How To Make Giada artichoke and brussels sprout brown rice risotto

Cook the Aromatics and Artichokes

1. Heat It Up: Grab a Dutch oven and set it over medium heat. Drizzle in the olive oil, then add the chopped shallot. Cook for about 2 minutes, stirring occasionally, until softened.
2. Add Artichokes: Toss in the artichoke hearts and cook for 5 minutes, stirring now and then, until they start to brown nicely.

Toast the Rice and Add Wine

1. Stir in Rice: Add the brown rice and salt. Stir for about 3 minutes to coat the rice in oil and toast it lightly—think of it as a warm-up for the rice.
2. Pour in Wine: Add the white wine and cook, stirring often, until it’s almost fully absorbed, about 4 minutes. It’s like giving the rice a little sip of wine to get things going.

Simmer with Broth and Brussels Sprouts

1. Start with Broth: Pour in 1 1/2 cups of chicken broth and bring it to a simmer. Cook for 20 minutes, stirring frequently, until most of the liquid is absorbed.
2. Add More Broth: Add another 1/2 cup of broth and continue cooking for another 20 minutes, stirring often. It’s like a slow dance—take your time and keep stirring.
3. Stir in Brussels Sprouts: Add the thinly sliced Brussels sprouts and 1 more cup of broth. Cook for 10-15 minutes, stirring even more frequently, until the rice is cooked and the risotto is creamy.

Finish with Cheese and Serve

1. Stir in Cheese: Mix in the grated pecorino cheese. If it feels too thick, add a splash more broth to loosen it up—risotto should be fluid and creamy.
2. Serve with Flair: Spoon the risotto into bowls, drizzle with a bit of extra-virgin olive oil, and sprinkle with extra pecorino because everything’s better with cheese!

Recipe Tips

• Dairy-Free Delight: Swap heavy cream with coconut milk for a creamy, dairy-free version. It adds a hint of sweetness and keeps the dish rich, perfect for lactose intolerant folks.
• Make-Ahead Magic: Prepare up to 24 hours in advance. Store in an airtight container and reheat gently on the stovetop, adding a splash of broth if needed to revive the texture.
• Flavor Boosters: Elevate the dish with a squeeze of fresh lemon zest for brightness or a pinch of red pepper flakes for a subtle kick, enhancing the natural flavors beautifully.
• Crunchy Contrast: Add some texture by tossing in toasted pine nuts or crispy prosciutto. These elements provide a satisfying crunch against the soft risotto and veggies.
• Serving Suggestions: Pair this hearty risotto with roasted chicken or grilled salmon for a complete meal. A simple green salad on the side adds a refreshing contrast.

Recipe FAQs and Variations

Check out More Giada Recipes:

• 15 Best Giada Christmas Appetizers
• Giada Strawberry-Mint Omelet
• Giada Lemon Mustard Potato Salad