original recipe here
For the Brussels Sprouts
- 1 Tablespoon olive oil
- 2 cups Brussels Sprouts, halved
- Salt & Pepper to taste
For the Risotto
- 2 Tablespoons olive oil (or butter, coconut oil, etc.)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup uncooked Arborio rice
- 1 cup white grape juice
- 4-5 cups chicken stock
- 1/2 cup parmesan cheese
- Salt & pepper to taste
For the Brussels Sprouts:
- Heat a large deep skillet to medium heat.
- Add one tablespoon of olive oil and the Brussels Sprouts, halved side down.
- Allow the sprouts to brown before turning, cook for 2-3 minutes until browned and tender.
- Remove from skillet and season with salt and pepper, set aside.
For the Parmesan Risotto:
- Pour the chicken stock into a sauce pan and heat until just barely simmering. You want the stock to be nice and hot.
- Heat the large skillet and add the olive oil, garlic and onion. Sauté for about one minute. Add the rice and allow it to lightly brown.
- Add the white grape juice and stir until all the juice is nearly absorbed.
- Pour the hot broth in one cup at a time and stir continuously. Allow the broth to become completely absorbed before you add more liquid.
- When you have used all of the broth and the rice is tender, add the Parmesan, salt and pepper. Add the Brussels Sprouts back into the rice and garnish with additional Parmesan if desired.
