Ingredients

• 30g unsalted butter
• 2 tbsp olive oil
• 2 medium onions, peeled and finely chopped
• 2 large garlic cloves, peeled and crushed
• 2 tbsp picked thyme leaves
• 2 lemons, 1 shaved into long strips of zest and 1 finely grated
• 300g risotto rice
• 500g trimmed brussels sprouts, 200g shredded and 300g quartered
• 200ml dry white wine
• 900ml vegetable stock
• Salt and black pepper
• About 400ml sunflower oil
• 40g parmesan, roughly grated
• 60g dolcelatte, broken up into roughly 2cm chunks
• 10g tarragon, chopped
• 2 tsp lemon juice