Instructions:

1. Roast the Brussels Sprouts: Preheat the oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper, then roast on a baking sheet for 20 minutes until crispy and golden.
2. Cook the Mushrooms: In a large skillet, sauté mushrooms in 1 tablespoon butter until browned and tender. Remove and set aside.
3. Prepare the Risotto: In the same skillet, heat 1 tablespoon olive oil and cook the onions and garlic until soft. Add the Arborio rice and stir for 1-2 minutes to toast. Pour in the wine and cook until mostly absorbed.
4. Add Broth Gradually: Add the broth, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process for about 20 minutes until the rice is creamy and tender.
5. Combine: Stir in the roasted Brussels sprouts, mushrooms, Parmesan, and remaining butter. Adjust seasoning with salt and pepper.
6. Serve: Serve warm as a main or side dish!

Enjoy!