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Brussels Sprout and Sage Risotto

Name: Brussels Sprout and Sage Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: brussels sprouts; onion; cloves garlic; sage leaves; veg stock ( use a cube !); risotto rice; parmesan; butter; martini OR 100 ml white wine

Author: Steve Bright

Category: Rice, Vegetarian

Cuisine: Italian

Yields: 2 Servings Prep Time: 15 Mins Cook Time: 30 Mins Total Time: 45 Mins

Brussels Sprouts, Sage, Onion risotto

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Ingredients

0/9 Ingredients

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200 g brussels sprouts
onion
2 cloves garlic
10 sage leaves
500 ml veg stock ( use a cube !)
150 g risotto rice
50 g parmesan
50 g butter
50 ml martini OR 100 ml white wine

Instructions

0/7 Instructions

Step 1 Remove bottoms of the sprouts and slice them thinly. Cop onions finely, crush/chop garlic finely. Chop sage finely
Step 2 Add a bit of olive oil to pan and add onion - fry for about 5 mins - then add in sage, garlic and chopped sprouts
Step 3 Add the butter, cover and cook for about 10 mins
Step 4 Add rice and fry for a couple of mins
Step 5 Add wine/martini and stir / fry till absorbed
Step 6 Add some stock - stir - when absorbed add more -- keep doing this for 20+ minutes till rice is "cooked"
Step 7 Remove from heat - add in grated parmesan, stir and leave for a few minutes before serving

Brussels Sprout and Sage Risotto

Ingredients

Instructions

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