Risotto with Brussels Sprouts

Step 1/5

Chop the onion, garlic and mushrooms. Clean the Brussels Sprouts and cut in half

Step 2/5

• 1 onion
• 2 cloves garlic
• 125 g button mushrooms

Heat a pan with some olive oil. Bake the union, garlic and mushrooms on medium heat.

Step 3/5

• 150 g risotto rice

After 3 minutes, add the risotto rice and bake for 2 minutes

Step 4/5

• 300 ml vegetable broth

Add the vegetable broth scoop by scoop and cook the risotto rice for about 20 minutes.

Step 5/5

• 150 g Brussels sprouts
• 8 slices sun-dried tomatoes

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

Enjoy your meal!