Brussels sprout risotto

Ingredients for 2 servings:

• 1 shallot(s)
• 150 g risotto rice
• 2 tbsp butter
• 50 ml white wine
• 400 ml vegetable broth, hot
• 1 tbsp oil
• 300 g Brussels sprouts
• 40 g smoked almonds
• salt and pepper
• ½ tsp organic lemon peel
• 1 tsp lemon juice, organic
• 50 g Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

With smoked almonds

1. Halve the shallot. Finely dice one half and cut the other into strips. Sauté the shallot strips, risotto rice, and 1 tablespoon of butter in a saucepan over medium heat until translucent. Add the white wine and reduce to a boil. Add the hot vegetable stock, bring to a boil, and simmer the risotto, covered, over low heat for 18-20 minutes until al dente, stirring occasionally. 2. Blanch the Brussels sprouts in boiling salted water for 5 minutes, refresh, and allow to cool. Then halve the shallot strips, oil, and Brussels sprouts in a hot pan. Chop the smoked almonds and fry for 3-4 minutes. Season to taste with salt, pepper, and organic lemon zest and juice. 3. Stir the grated Parmesan and 1 tablespoon of butter into the risotto, season with salt, and pepper. Serve the risotto with the Brussels sprouts and almonds. Per serving 29 g E, 39 g F, 71 g KH = 793 kcal (3321 kJ)