Brussels Sprout and Sage Risotto
Brussels Sprouts, Sage, Onion risotto
Servings: 2 yield(s)
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Ingredients
  • 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
  1. Remove bottoms of the sprouts and slice them thinly. Cop onions finely, crush/chop garlic finely. Chop sage finely
  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
  3. Add the butter, cover and cook for about 10 mins
  4. Add rice and fry for a couple of mins
  5. Add wine/martini and stir / fry till absorbed
  6. Add some stock - stir - when absorbed add more -- keep doing this for 20+ minutes till rice is "cooked"
  7. Remove from heat - add in grated parmesan, stir and leave for a few minutes before serving