White Bean Quinoa Risotto with Roasted Brussels Sprouts

White Bean Quinoa Risotto with Roasted Brussels Sprouts

3.7 23 ratings

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

Fibre 12 g

Saturated Fat 6 g

Carbohydrates 69 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Alternative Risottos 10 Recipes
United States

You might also like...

Meatballs with Herb Tahini and Cauliflower Tabbouleh

30min

Spring Greens and Grapefruit Salad

30min

Spinach Dumplings in Tomato Ragout

1 h

Greek Lentils and Rice

40min

Vegan "Crab" Cakes

1 h 10min

Cabbage Salad with Almond-Orange Vinaigrette

15min

Root Vegetable Soufflé

1 h 25min

Beet Hummus

20min

Broccoli Rabe Pesto with Pasta and Roasted Squash

45min

Cauliflower Tabbouleh

10min

Eggplant and Almond Dip

20min

Kale Salad with Carrot and Ginger Dressing

20min