![Carrot and Brussels Sprouts Risotto Carrot and Brussels Sprouts Risotto](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/1B486AC2-039E-45FC-B354-FD2CA5519B98/Derivates/8D54FDFC-D11C-41B8-864B-5139E15822A9.jpg)
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Ingredients
- 2 oz Parmesan cheese, cubed
- 1 lemon, thin peel only, no pith
- 4 oz yellow onions, in pieces
- 2 garlic cloves
- 3 sprigs fresh thyme, leaves only, plus extra to garnish
- 8 oz carrots, sliced (1 in.)
- 10 oz risotto rice, (e.g. Carnaroli, Arborio)
- 8 oz Brussels sprouts, trimmed and halved
- 1 oz extra virgin olive oil
- 2 oz white wine
- 28 oz water
- 1 tbsp vegetable stock paste
- Nutrition
- per 1 portion
- Calories
- 1259 kJ / 301 kcal
- Protein
- 8 g
- Carbohydrates
- 48 g
- Fat
- 8 g
- Fibre
- 4 g
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