No more pre-packaged, ready-to-make risotto! Once you try this quick, delicious recipe, you’ll never rebuy one of those bags.
This Quinoa-based risotto, or should we start calling if QUISOTTO? It’s the perfect dinner dish for these cold days!
Time: 35min
Servings: 4-6
Difficulty: easy
INGREDIENTS
1 cup Quinta Quinoa
1 can of vegetable broth
1 tbsp of olive oil
1 cup of chopped onions
1 leek, chopped (only the white stem)
1 fennel bulb, sliced
2 celery stalks, sliced
Salt and pepper, to taste
2 cloves of garlic, minced
1 can of crushed tomatoes
2 cups of baby spinach
1 handful of fresh basil, chopped
1/2 to 1 cup of grated parmesan (the amount is optional)
Preparation
1. In a large saucepan, heat the oil over low-medium heat and sweat onion, leek fennel and celery for 5 minutes. Season with salt and pepper, add garlic and continue cooking for a couple of minutes.
2. Add the already washed and drained quinoa, and let the oil coat the grains by stirring it often. Add tomato, liquid included, bring to a boil and turn the heat low, letting it simmer for 10 minutes.
3. Pour the broth and simmer for another 10 minutes, or until quinoa is soft and cooked through. Adjust seasoning.
4. Add spinach, basil and parmesan, adjust the seasoning and cook for 5 minutes more, until spinach has wilted. Serve hot, and top it with some more parmesan and basil!
If there are any leftovers, don’t worry! You can reheat it in a pot and enjoy it the next day, but we can’t assure you’ll leave some.
Loading...
