Brussels Sprouts Risotto with Cinnamon

Ingredients:

• 1 cup of Arborio rice
• 2 cups of Brussels sprouts, trimmed and halved
• 1 onion, diced
• 2 cloves of garlic, minced
• 4 cups of vegetable broth
• 1/2 cup of grated Parmesan cheese
• 1/4 teaspoon of cinnamon
• 2 tablespoons of olive oil
• Salt and pepper to taste

Instructions:

Step 1: Prep the Brussels sprouts

1. Trim and halve the Brussels sprouts.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
3. Add the Brussels sprouts and cook until they are slightly browned, about 5 minutes. Remove from the skillet and set aside.

Step 2: Make the risotto

1. Heat the remaining olive oil in a large saucepan over medium heat.
2. Add the diced onion and minced garlic, and cook until the onion is translucent, about 5 minutes.
3. Add the Arborio rice and cook, stirring constantly, for 2-3 minutes.
4. Gradually add the vegetable broth, 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more.

Step 3: Finish the risotto

1. Once all the broth has been added and the rice is creamy and tender, stir in the cooked Brussels sprouts.
2. Add the cinnamon, Parmesan cheese, salt, and pepper, and stir until well combined.

Step 4: Serve

1. Divide the risotto among serving plates and garnish with additional Parmesan cheese, if desired.
2. Enjoy your Brussels Sprouts Risotto with Cinnamon!