White Bean Quinoa Risotto with Roasted Brussels Sprouts

White Bean Quinoa Risotto with Roasted Brussels Sprouts

3.7 23 évaluations

Préparation 20min

Total 55min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 1464 mg

Protides 17 g

Calories 2142 kJ / 512 kcal

Lipides 20 g

Fibre 12 g

Graisses saturées 6 g

Glucides 69 g

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Également présenté dans

Alternative Risottos 10 Recettes
États-Unis

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