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Recipe of Quinoa risotto
Risotto is traditionally made based on rice grains, but also with quinoa. This superfood can be used to cook a rich and healthy quinoa risotto, the secret lies in constantly stirring to prevent the grain from running out of liquid and sticking to the surface where it is being cooked.
4
Servings
40 min
Preparation
20 min
Cooking
Intermediate
Healthy
Ingredients
- 500 grams of quinoa
- 2 liters of boiling water
- 4 tablespoons of butter
- 1 onion, finely chopped
- 150 g smoked bacon, minced
- 5 cloves of garlic, finely chopped
- 250 g of mushrooms, cut into slices
- 1 tablespoon of saffron pistils
- 1 cup of white wine, dry
- 1 cup of heavy cream
- 200 g of grated Parmesan cheese
- Sal
- Pimienta
- Nutmeg
- 4 tablespoons of parsley, chopped
- 1 tablespoon of vegetable oil
- 1 ¾ cup of heavy cream
- 3 dozen shrimp
- 4 tablespoons of butter
- 1 cup of water
- Aceite
- Parsley, chopped
- 1 red bell pepper, diced
Join me and let's see how to make Quinoa risotto
Instructions:
- Wash the quinoa, scrubbing well, until the water is clear and clean. Add to boiling water or broth (if prepared with shrimp, cook the quinoa in seafood broth) and cook until the quinoa is grilled (approximately 12 minutes in boiling water). Strain and cool.
- Place the butter with the vegetable oil in a large pan and add the onion, bacon and garlic. Let it cook for a few minutes on low heat. Add the saffron, wine, mushrooms, nutmeg, salt, pepper and heavy cream. Bring to a boil and add the granulated quinoa. Cook until it has a creamy texture. Add the Parmesan cheese and chopped parsley.
- Serve in the center of a plate, and sprinkle with grated Parmesan cheese.
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