Brussels Sprout, Chestnut and Sage Risotto

method:

• Put 100g of the cooked chestnuts in a saucepan with milk and bring to a simmer for 3 minutes. Remove from the heat and allow to cool a little before blending in a liquidiser to make a smooth chestnut purée. Set aside for later.
• Heat one tablespoon of oil in a large saucepan, add the onion and cook gently for a few minutes until the onion has softened but not coloured. Add the rice and pearled spelt to the saucepan and stir for a few minutes until the grains become coated in a little oil from the pan. Add the wine, if using, and continue to cook until it has evaporated.
• Begin adding the stock to the rice and spelt mixture, a ladleful at a time. (Reserve 50 ml of stock to cook the sprouts a little later). Continue to stir the risotto until all the stock is added and the rice and spelt grains are firm but not chalky when bitten into. This will take about 15 minutes. The spelt remains slightly chewy when cooked.
• Add the chestnut purée, half the cheese and half of the chopped sage leaves to the rice and spelt mixture and stir well. Add a little more stock to the risotto if required. It should be creamy and not too dry. Taste the risotto and adjust the seasoning if required.
• To cook the sprouts. Add the remaining 1 tbsp of olive oil to a non-stick frying pan together with the thyme leaves. Place the sprouts cut side down in the pan and cook until golden brown. Turn each sprout over and add the remaining stock. Cook the sprouts for another couple of minutes until they are cooked through.
• Add the remaining chopped cooked chestnuts, chopped sage leaves, Brussels sprouts and cheese to the risotto and serve.