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