Tantillo Recipes

Brussels Sprouts with Risotto

April 7, 2016

Tantillo Recipes


1 pint Brussels Sprouts

A few tablespoons of Tantillo California Extra Virgin Olive Oil

1/4 cup Tantillo Marinara Sauce

3 oz. white wine

2 cups risotto (according to package directions)

3 oz. scallions

Salt and pepper to taste


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!


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