Brussels sprouts & celeriac barley risotto with almond butter

Brussels sprouts & celeriac barley ‘risotto’ with almond butter.

1 onion, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
c. 200g celeriac, peeled and cut into small cubes
1 lemon, zest shaved into long strips
150g pearl barley
250g trimmed brussels sprouts, 150g shredded and 150g quartered
150ml vermouth or dry white wine
c. 500ml vegetable stock
2 tbsp almond butter

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