Oven-Roasted Brussels Sprout Risotto | Delicate & Creamy

Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper. Wash the Brussels sprouts, remove wilted outer leaves, trim the stems slightly and cut in half. Toss on the baking sheet with 1 tbsp of extra virgin olive oil, a pinch of salt and pepper. Roast in the oven with the cut surfaces facing down for approx. 20 to 25 minutes until golden brown and slightly crispy. Add the walnut kernels to the baking sheet for the last 5 minutes to roast along with them, then roughly chop.

Warm the vegetable stock in a small pot and let it gently simmer over low heat. Finely dice the shallots and garlic.

Heat 1 tbsp of extra virgin olive oil and 10 g of butter in a wide pot. Sauté the shallots and garlic in it over medium heat for approx. 2 minutes until translucent, without letting them brown.