Quinoa & White Bean Risotto With Brussels Sprouts & Sundried Tomatoes

Prep time
Cook time
Total time
Serves: 4
  • 1 lb brussels sprouts, cleaned and sliced in half or quarters
  • 1 cup sundried tomatoes, diced
  • 2 tbsp olive oil, divided
  • 1 cup quinoa, rinsed and drained
  • 1 cup finely diced onion
  • 3 cloves of garlic, minced
  • ⅓ cup white wine
  • 3 cups of broth
  • ⅓ cup milk
  • 1 cup white beans, rinsed and drained
  • ¾ cup grated parmesan cheese
  • 1 tsp dried oregano
  • ½ tsp salt and fresh ground black pepper
  • juice from 1 lemon
  1. Preheat oven to 400F. Toss the brussels sprouts with 1 tbsp of the olive oil and roast for 20-30 minutes until golden brown and crispy. Remove from oven and set aside.
  2. Place sundried tomatoes in a bowl. Cover with boiling water and allow to sit for about 10 minutes or until softened.
  3. In a medium sauce pot, heat remaining 1 tbsp olive oil. Add in onion and sauté for about 5-7 minutes. Add in minced garlic and cook for another 1-2 minutes.
  4. Deglaze the pan with the white wine. Cook for about 2-3 minutes or until the liquid is mostly evaporated.
  5. Add in the quinoa, oregano, salt, pepper and about 1 cup of the broth. Stir every few minutes on medium high until most of the broth has been absorbed.
  6. Add in the milk and continue string every few minutes until milk has been absorbed.
  7. Continue adding in the remaining broth - about ½ cup at a time. Stir continuously, allowing all the liquid to be absorbed before adding in the next ½ cup of broth.
  8. Cook the quinoa until all of the broth is gone and quinoa is tender. Taste and adjust for seasonings.
  9. Stir in the parmesan cheese, beans, sundried tomatoes, brussels sprouts and lemon juice. Stir gently to combine. Serve warm with extra parmesan cheese!