Brussels Spouts & Mushroom Risotto
I hated brussels.
They were never added to my shopping list, and they most certainly never made an appearance on my plate during the christmas roast (sorry for mentioning the C word in November). However, when I saw a big bag of them for less than 50p at Lidl I just had to go against all my brussels instincts. Naturally I added them to something I cannot get enough of lately, risotto, you know to balance out the likings ratio. Brussels sprouts risotto, it's not too bad. I can now say I like brussels.
Ingredients Serves: 3
- 2 tbsp oil
- 3 garlic cloves, pressed
- 1 onion, chopped
- 2 stalks of fresh parsley, chopped
- 1 cup arborio rice
- 2 vegetable stock cubes
- 8 medium mushrooms, halved and sliced
- 4 cups brussels sprouts, quartered
- salt and pepper
Method
- Preheat the oven to 180c. In a roasting dish add the quartered brussels sprouts, pressed garlic along with the1 tbsp of oil and a pinch of salt and pepper and roast for 30 minutes
- In a frying pan, cooked the chopped garlic until it's transparent. Add the rice and a little stock