Brussels sprout, chestnut and sage risotto - Love Your Gut

Name: Brussels sprout, chestnut and sage risotto - Love Your Gut
Ingredients: 180g cooked, whole chestnuts roughly chopped; 200ml of semi-skimmed milk (or plant milk if making this dish vegan); 2 tbsp olive oil; 1 medium onion, finely chopped; 250g risotto rice (arborio or carnaroli); 200g pearled spelt; 125ml dry white wine (optional); 1.5l vegetable stock; 5–10 fresh sage leaves, finely chopped; 75g Parmesan cheese, grated, or non-dairy hard cheese for the vegan version of this recipe; 200g Brussels sprouts, halved; 2 springs of fresh thyme, leaves stripped from the stem

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A risotto is a great meal to serve as a vegetarian or vegan option at Christmas. Brussels sprouts and chestnuts are easily available over the winter months in m

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Ingredients

180g cooked, whole chestnuts roughly chopped
200ml of semi-skimmed milk (or plant milk if making this dish vegan)
2 tbsp olive oil
1 medium onion, finely chopped
250g risotto rice (arborio or carnaroli)
200g pearled spelt
125ml dry white wine (optional)
1.5l vegetable stock
5–10 fresh sage leaves, finely chopped
75g Parmesan cheese, grated, or non-dairy hard cheese for the vegan version of this recipe
200g Brussels sprouts, halved
2 springs of fresh thyme, leaves stripped from the stem