Brussels Sprouts with Risotto
April 7, 2016
1Cook Brussels Spouts in Tantillo California Extra Virgin Olive Oil.
2When they begin to brown, drain the oil and add white wine.
3Let simmer for about 3 minutes to cook off the alcohol, then add Tantillo Marinara Sauce.
4Cook Risotto with scallions separately and set aside on a plate.
5Add Brussels Sprouts on top. Serve and enjoy. Buon Appetito!