Christmas Butternut and Brussel Sprout Risotto

You will need

·        1 cup risotto rice

·        1  med white onion chopped

·        1 clove garlic thinly sliced

·        +- 500ml Dr Broth Chicken Bone Broth

·        ½ cup  grated parmesan cheese

·        Salt & pepper

·        1 tbls dried cranberries

·        1 tbls toasted pumpkin seeds

·        500g of roasted butternut chunks

·        Knob of butter

·        1 cup of Brussel sprouts – see below recipe

Method:

·        Heat chicken Bone broth in saucepan

·        In other saucepan, heat evoo (extra virgin olive oil) and add onions

·        Fry onions until translucent and stir in rice

·        Stir rice until it starts to feel slightly sticky

·        Add chicken bone broth 1 or 2 ladles at a time,stirring until adsorbed

·        When rice is ready turn off heat and stir in the parmesan & butter

·        Check seasoning

·        Pour into a serving platter and cover with the roast butternut, Brussels sprouts, pumpkin seeds and cranberries

Caramelized Brussels sprouts

·        5 Brussel sprouts halved (root intact)

·        Salt & pepper

·        EVOO

Method:

·        Split sprouts own the center, root intact

·        Season the flat side

·        Bake in an oven until crispy & brown

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