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

Name: 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 and plenty of extra virgin olive oil

undergroundcookeryschool.com

Roasted Brussels sprouts and crispy pumpkin with garlic risotto, topped with hazelnuts and Parmesan—oven perfection in a bowl.

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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 and plenty of extra virgin olive oil