skip to Main Content
Rating
Tantillo Recipes
 1 pint Brussels Sprouts
 A few tablespoons of Tantillo California Extra Virgin Olive Oil
 1/4 cup Tantillo Marinara Sauce
 3 oz. white wine
 2 cups risotto (according to package directions)
 3 oz. scallions
 Salt and pepper to taste
1

Cook Brussels Spouts in Tantillo California Extra Virgin Olive Oil.

2

When they begin to brown, drain the oil and add white wine.

3

Let simmer for about 3 minutes to cook off the alcohol, then add Tantillo Marinara Sauce.

4

Cook Risotto with scallions separately and set aside on a plate.

5

Add Brussels Sprouts on top. Serve and enjoy. Buon Appetito!

Ingredients

 1 pint Brussels Sprouts
 A few tablespoons of Tantillo California Extra Virgin Olive Oil
 1/4 cup Tantillo Marinara Sauce
 3 oz. white wine
 2 cups risotto (according to package directions)
 3 oz. scallions
 Salt and pepper to taste

Directions

1

Cook Brussels Spouts in Tantillo California Extra Virgin Olive Oil.

2

When they begin to brown, drain the oil and add white wine.

3

Let simmer for about 3 minutes to cook off the alcohol, then add Tantillo Marinara Sauce.

4

Cook Risotto with scallions separately and set aside on a plate.

5

Add Brussels Sprouts on top. Serve and enjoy. Buon Appetito!

Brussels Sprouts with Risotto
Back To Top

Take 15% Off Your Next Order!

Join our mailing list to receive the latest news and special offers from Tantillo Foods including our frequent sales to upgrade your pantry. We'll never spam you or share your information with third parties.

You are now subscribed. Use checkout code "signup15off" to take 15% & free shipping off your next order!