Peel and mince shallot.

Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

Stem and coarsely chop parsley.

Place a small pot with 4 cups water over medium-high heat. When it begins to steam (but before it simmers), reduce heat to low.

Heat 2 Tbsp. olive oil in a medium oven-safe non-stick pan over medium-high heat. Add Brussels sprouts to hot pan and stir occasionally, 5 minutes.

Stir in pecans and a pinch of salt. Place pan in hot oven and roast until Brussels are tender and pecans are toasted, 5-7 minutes.

Carefully (pan will be hot!) remove from oven and cover. Set aside.

While Brussels roast, start risotto.

Place a medium pot over medium heat. Add butter to hot pan and stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 1-3 minutes. Be alert: Browning happens quickly after butter stops sizzling.

Add shallot and stir occasionally until softened, 2 minutes.

Add rice and stir occasionally until rice is toasted and opaque, 1-2 minutes.

Add white wine and stir constantly until almost completely evaporated, 1 minute.

Add 1 cup water and mirepoix base from small pot to pot with rice. Rice should just be covered by broth. Stir often until nearly all broth is absorbed.

Add 1/2 cup water and stir often until nearly all broth is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be broth left. If more liquid is needed, use hot water.

Remove from burner. Stir in Parmesan (reserve a pinch for garnish), parsley, 1/2 tsp. salt, and 1/4 tsp. pepper.

If risotto is too stiff, add 1/4 cup remaining broth (or hot water if no broth remains) to loosen.

Plate dish as pictured on front of card, topping risotto with Brussels sprouts and pecans and garnishing with reserved Parmesan and goat cheese (crumbling with your hands if needed). Bon appétit!