Brussels Sprout Risotto - Penguin Books Australia

Ingredients

• 30g unsalted butter
• 2 tbsp olive oil
• 2 small onions, finely chopped (200g)
• 2 large garlic cloves, crushed
• 2 tbsp thyme leaves
• 2 lemons, rind shaved in long strips from one; finely grated zest of the other
• 300g risotto rice
• 500g trimmed Brussels sprouts, 200g shredded and 300g quartered
• 200ml dry white wine
• 900ml vegetable stock
• about 400ml sunflower oil
• 40g Parmesan, roughly grated
• 60g Dolcelatte, broken into 2cm chunks
• 10g tarragon, chopped
• 2 tsp lemon juice
• salt and black pepper