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