White Bean Quinoa Risotto with Roasted Brussels Sprouts
TM6 TM5

White Bean Quinoa Risotto with Roasted Brussels Sprouts

3.8 (19 ratings)

Ingredients

Brussels Sprouts

  • 16 oz Brussels sprouts, trimmed, halved
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt, to taste
  • ¼ tsp ground black pepper, to taste

Risotto

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

Nutrition
per 1 portion
Calories
2142 kJ / 512 kcal
Protein
17 g
Carbohydrates
69 g
Fat
20 g
Saturated Fat
6 g
Fibre
12 g
Sodium
1464 mg

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