Add a small amount of oil to a pan and on a medium heat cook the garlic and onions until soft.

Add the rice and a small amount of stock to the pan and stir until it has absorbed into the rice.

Add the sprouts and some more stock and continue to stir.

Add the cheese, nutmeg and season with white and black pepper.

Keep adding the stock until the rice goes soft and stir at all times.

Cook the bacon in a separate pan, and add to the risotto.

Drizzle with truffle oil and some parmesan cheese.

Serve and enjoy!