Risotto of Roasted Pumpkin, Pumpkin Seeds, Roasted Sprouts and Hazelnuts | Underground Cookery Schoo

Ingredients

• 120g Brussel sprouts, outer layer peeled and then sliced
• 1x medium red onion diced
• 2x large cloves of garlic diced
• 160g risotto rice
• 2 x pints vegetable stock (either fresh, or from a stock cube)
• 1x small pumpkin, outer skin peeled, cut into slices, seeds removed and retained
• 40g hazelnuts
• 80 g freshly grated parmesan
• Maldon sea salt
• cracked black pepper
• plenty of extra virgin olive oil