Chop the onion, garlic and mushrooms. Clean the Brussels Sprouts and cut in half
Heat a pan with some olive oil. Bake the union, garlic and mushrooms on medium heat.
After 3 minutes, add the risotto rice and bake for 2 minutes
Add the vegetable broth scoop by scoop and cook the risotto rice for about 20 minutes.
In another pan, heat some olive oil. Bake the Brussels Sprouts. Cut the sun-dried tomatoes in small pieces and add to the Brussels Sprouts. Bake for about 8-10 minutes