How to make
Clean and cut the Brussels sprouts in half.
Heat half of the butter and fry the Brussels sprouts, until they aquire a nice golden color. Take them out and in the same fat add the remaining butter and fry the chopped onion and garlic.
Once they soften, add the washed rice. Fry it and dilute it with a small amount of the warm broth.
Once the rice has absorbed the liquid, add more. Stir occasionally and pour the broth until you run out of it.
At the end of cooking the risotto is sprinkled with thyme, salt and black pepper. Sprinkle it with parmesan and pour the Brussels sprouts back into the cookware.
The risotto with Brussels sprouts and parmesan is ready.
