First of all, clean the sprouts by removing the torso at the base and the outermost and damaged leaves.
Cut them in half, put them in a bowl with a lid suitable for the microwave and cook them for 4 minutes at 800 W (alternatively, cook them for 4-5 minutes in the steam: they must be almost cooked, but not completely).
In the meantime, finely chop the onion and brown it in a saucepan with the oil.
Add the rice and toast it, then blend with the wine and add the sprouts.
Start cooking by adding the broth a little at a time and adding more as it is absorbed.
Within about 15 minutes the rice will be cooked: turn off the heat, season with salt, add brie to chunks and Parmesan and mix.
The Brussels sprout risotto is ready, you just have to serve it.
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