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Brussels Sprouts with Risotto

Yields1 Serving

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

Cook Brussels Spouts in Tantillo California Extra Virgin Olive Oil.


When they begin to brown, drain the oil and add white wine.


Let simmer for about 3 minutes to cook off the alcohol, then add Tantillo Marinara Sauce.


Cook Risotto with scallions separately and set aside on a plate.


Add Brussels Sprouts on top. Serve and enjoy. Buon Appetito!