I am firmly in the 'I love sprouts' camp and this recipe is a delicious way to use them, one of my daughter's favourites.
Brussel Sprout Risotto
500g brussels sprouts, trimmed
50g salted butter, to start
1 tbsp extra virgin olive oil
1 onion, finely chopped
500g Italian rice (arborio, carnaroli or vialone nano)
2 litres vegetable -or chicken stock optional
Salt, to season
100g salted butter, to finish
100g parmesan, finely grated
Slice the sprouts into four (depending on their size).
In a large pan heat butter and oil, add onion and lightly fry until transparent.
Add rice and stir until grains become transparent.
Add boiling stock and sprouts then simmer, stirring until liquid is almost entirely incorporated. Add stock a little at a time until risotto is almost cooked - 15-20 minutes depending on the rice.
Remove from heat, season with salt and stir in remaining butter and grated parmesan.