Quinoa risotto recipe

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  • Cuisine: South American
  • Prep Time: 15 min(s)
  • Cook Time: 30 min(s)
  • Serves 4

Quinoa is a cereal with great properties. It is known as the cereal of the Incas, as it was the main food source (Peru and the region) for centuries. This cereal has now been rediscovered and all kinds of new recipes are appearing in restaurants. Chef Mauro Colagreco makes a beautiful dish of this ancient cereal, similar to the Italian risotto. You can find quinoa in health shops in Australia. Enjoy trying it!

Ingredients

3 tbsp olive oil
1 cup chopped shallots
1 red capsicum, seeded, diced
1 cup sliced mushrooms
½ tsp cumin
2½ cups uncooked quinoa
½ cup white wine
3-4 cups water or chicken stock
3 tbsp butter
⅓ cup grated parmesan cheese
Salt and pepper, to taste

Preparation

Heat the oil in a large saucepan over a medium heat.

Add the shallots and sauté, until they are soft and translucent.

Add the capsicum, mushrooms, cumin and salt, and cook for a further 5-10 minutes. Place the vegetables in a bowl and set aside.

Add the quinoa to the same saucepan and toast briefly over a medium heat. Add the wine and simmer until the liquid has almost absorbed.

Gradually add the water or chicken stock. Cover and simmer until the liquid has absorbed, then add more as needed.

The quinoa should be ready in about 15-20 minutes. When the quinoa is cooked, the grains look translucent and start opening.

Stir the vegetables back in with the quinoa.

Add the butter and parmesan, and heat for several minutes, stirring, until the cheese has melted.

Season with salt and pepper, and serve warm.

If you enjoyed this Quinoa risotto recipe then browse more South American recipes, vegetarian recipes, easy recipes, quick recipes, healthy recipes and our most popular hainanese chicken rice recipe.

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