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White Bean Quinoa Risotto with Roasted Brussels Sprouts

White Bean Quinoa Risotto with Roasted Brussels Sprouts
3.7 23 ratings
Prep. 20 min
Total 55 min
4 portions
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Ingredients

Brussels Sprouts
  • Brussels sprouts trimmed, halved
    16 oz
  • extra virgin olive oil
    2 tbsp
  • salt to taste
    1 tsp
  • ground black pepper to taste
    ¼ tsp
Risotto
  • quinoa
    8 oz
  • leeks sliced in half moons (¼ in.)
    5 oz
  • celery sliced on the bias (¼ in.)
    3 oz
  • extra virgin olive oil
    ½ oz
  • dried sage
    ½ tsp
  • garlic powder
    ¼ tsp
  • dry white wine
    2 oz
  • white beans (15 oz can), drained and rinsed
    1 can
  • vegetable stock
    18 oz
  • unsalted butter
    1 oz
  • salt to taste
    1 tsp
  • pomegranate arils/seeds to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 1464 mg
Protein 17 g
Calories 2142 kJ / 512 kcal
Fat 20 g
Fibre 12 g
Saturated Fat 6 g
Carbohydrates 69 g

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