0 Full-screen Brussels Sprouts with Risotto April 7, 2016 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 Directions1Cook 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! close full screen 00:00 0 Reviews Cancel reply Your name ... Your email ... Notify me of new posts by email. Your review ...All fields are required to submit a review.