Ingredients

For the sprouts:

• 200g brussel sprouts
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp paprika
• Pinch of salt

For the risotto:

• 1 tsp avocado spread (or any vegan butter)
• 2 onions, diced
• 1 tbsp chopped garlic
• 120g risotto rice
• 360ml vegetable stock
• 1/2 an avocado
• 1 cup of cooked peas
• 1/2 a cup of oat cream
• Handful of curly kale
• 2 tbsp chopped parsley
• 1/2 a lemon, juiced
• 1 clove of garlic
• Salt to taste
• 1 tbsp dried cranberries
• 1 tbsp fresh cranberries

Method

1. Preheat oven to 180c and line a baking tray. Slice the sprouts in half, place on the tray and drizzle over olive oil, maple syrup, paprika and salt. Use your hands to make sure each sprout is evenly coated and bake for 20 minutes
2. In the meantime, prepare the sauce by blending the avocado, 1/2 a cup of peas, oat cream, kale, parsley, lemon juice, garlic and salt in a blender and blitz until smooth. Set aside
3. Sautee the onions and garlic over a medium heat. Once they become transparent add in the risotto rice and a little bit of stock. Stir and add more stock as the rice absorbs the liquid. Keep doing this until you have no more stock left (it should take around 15 minutes)
4. Add 4 tbsp of the sauce mixture to the risotto and stir through, allowing the rice to soak up the liquid again. After a few more minutes, add another 4 tbsp. Mix in the peas and sprouts, top with the cranberries and enjoy!

Tip: You will probably have a little bit of sauce left which is heavenly with pasta and roasted veg!