White Bean Quinoa Risotto with Roasted Brussels Sprouts

White Bean Quinoa Risotto with Roasted Brussels Sprouts

3.7 23 rating

Prep. 20min

Total 55min

4 portions

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

Fiber 12 g

Saturated fat 6 g

Carbohydrates 69 g

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