Brussels sprout risotto

Ingredients for 4 servings:

• 300 g Brussels sprouts (small florets)
• 100 ml milk
• 300 ml water
• 1 onion(s)
• 2 tbsp butter
• 2 juniper berries
• 250 g Arborio rice
• 125 ml dry white wine
• 1 liter vegetable broth
• 150 g ham (juniper ham)
• 50 g Parmesan, grated
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Trim and wash the Brussels sprouts, then cut a cross into the stalk. Cook in 300 ml water and the milk for 10-15 minutes. Drain, reserving any liquid. Meanwhile, peel and dice the onion. Sauté in 1 tablespoon of butter until translucent, add the rice and juniper berries, and sauté for 2 minutes until translucent. Deglaze with wine. Let stand over medium heat for 30 minutes. Stir occasionally and gradually add the stock. After 20 minutes, remove the juniper berries. Add the Brussels sprouts and 4 tablespoons of the cooking liquid. Cut the ham into strips. Stir the remaining butter and Parmesan cheese into the rice. Season with salt and pepper. Sprinkle the risotto with strips of ham.