1. Preheat your oven to 350°F, and bring a small pot with the chicken broth to a simmer. Place 1 ½ cups of the peas in a blender with half the basil, mint and ½ cup of broth and puree until smooth. Reserve remaining peas, and basil for the end. Heat olive oil in a large pan, add onions and cook on low heat until starting to caramelize about 10 to 15 minutes. Add garlic and cook for another 1 to 2 minutes. Add the rice and cook until slightly opaque, about 1 to 2 minutes, then add the wine, and simmer until all the liquid is almost gone. Add 1 cup of the broth at a time, stirring gently until almost completely evaporated, then add the next cup. Continue to add broth and continually taste the rice to see when it is al dente about 18 minutes. Turn off the heat, add in the butter, parmesan, pea puree, remaining basil, and heavy cream. Stir until combined and creamy, then add salt and pepper to taste.
2. For the brussel sprouts, start by washing thoroughly, and then quartering them longways. Take Sweet potatoes and cut into ½ inch dice. Combine the Brussel sprouts and sweet potatoes in a bowl with 2 Tablespoons of olive oil, 2 teaspoons of salt, and 1 teaspoon of pepper. Place on a lined sheet tray and roast until tender about 10 to 15 minutes. Once finished remove from oven, and top evenly with balsamic glaze.
3. While brussel sprouts are roasting, toss pine nuts in a bowl with olive oil, and sugar, then place on a lined sheet tray and toast until fragrant and sugar has melted, about 15 to18 minutes.
4. To plate the dish put 6 to 8 ounces of risotto in a bowl, then top with brussel sprout mixture and pine nuts.