Brussels sprout, chestnut and sage risotto

Name: Brussels sprout, chestnut and sage risotto
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

loveyourgut.com

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

View full recipe on loveyourgut.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at loveyourgut.com.

Share this recipe:

Cooking tools:

Blender
Saucepan
Nonstick skillet
Wooden spoon
Ladle
Measuring spoon
Chef's knife
Cutting board
Kitchen scale
Stove
Grater
Measuring cup
Plate
Serving bowl
Spatula

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