Risotto With Crispy Brussels Sprouts
[Vegan]

To Make the Risotto:

1. Heat a large sauté pan on medium. Melt the coconut oil, then add the leek and garlic with a pinch of salt.  Sauté until soft, stirring occasionally, about 5 minutes.
2. Add the rice and cook, stirring often, until it looks pearly, about 5 minutes. Add the kombu.
3. Start adding the broth, 1 cup at a time, stirring often, until soft. Wait until most of the liquid is absorbed before adding more. The whole process should take about 45 minutes.  If the rice hasn’t been soaked overnight, expect it to take longer.

To Make the Brussels Sprouts:

1. Preheat the oven to 375ºF. Line a large baking sheet with unbleached parchment paper.
2. Slice off the core ends of each Brussels sprout. Gently peel the leaves off, and add to a medium bowl. Toss well with the coconut oil,
3. Spread the brussels sprout leaves evenly on the baking sheet, in a single layer. Do not overcrowd. Sprinkle on the red pepper flakes, and fleur de sel, to taste.
4. Bake until crispy, about 15-17 minutes. Allow to cool.
5. When the rice is almost done, and the grains are soft, but still al dente, remove the kombu.
6. Add the asparagus and cook until almost tender, but still bright green, about 3-5 minutes.  Turn off the heat.
7. Add the snap peas, nutritional yeast, lemon juice, lemon zest, and parsley. Mix well.
8. Add sea salt and black pepper, to taste.
9. Serve immediately topped with crispy brussels sprouts and a drizzle of olive oil.