This dish stars quinoa and puts a twist on the authentic Italian risotto dish without losing any flavor. A vegetable mixture is prepared and added to the airy, creamy quinoa risotto for a healthy, protein-packed meal. Is good for gluten-sensitive diets.
This dish stars quinoa and puts a twist on the authentic Italian risotto dish without losing any flavor. A vegetable mixture is prepared and added to the airy, creamy quinoa risotto for a healthy, protein-packed meal. This is good for gluten-sensitive diets.
4.5 OZ / 125 G Quinoa
4.5 OZ / 125 G Risotto rice (Arborio or Carnaroli)
10.5 OZ / 300 G sweet potatoes
10.5 OZ / 300 G cauliflower florets
1 TSP lemon juice
1 TSP honey
2 TSP fresh ginger
2 OZ / 60 G onion
2 TSP parsley
2 CLOVES garlic
3.5 OZ / 100 G leek
0.75 OZ / 20 G butter
5 OZ / 150 ML white wine
12 OZ / 350 ML water
1 EA vegetable stock cube
0.5 TSP ground cardamom
0.5 TSP turmeric
0.5 TSP cumin
0.5 TSP nutmeg
0.5 TSP salt
3.5 OZ / 100 G radicchio
0.75 OZ / 20 G olive oil
Weigh out the quinoa and risotto rice in mixing bowl.
Wash the rice under cold water and then allow to drain.
Peel sweet potato and chop into small cube pieces. Place in the shallow steamer tray.
Prepare the cauliflower by removing the stalks. Cut into bitesize florets.
Mix the freshly grated ginger, lemon juice and honey in a bowl. Add to the deep steamer basket and set aside.
Peel the onions and chop into quarters. Wash and chop the leek into small round pieces. Peel the garlic.
Add them all to the mixing bowl. Chop the vegetables for 6 seconds / speed 5.
Add butter, cardamom, turmeric, cumin, nutmeg, and salt. Sauté for 3 minutes / speed 1.
Add the white wine, water, and stock cube. Attach the steamer and steam for 15 minutes / speed 1 to cook the vegetables. Remove the steamer trays and place to one side.
Add rice and quinoa. Add back the steamer and steam further for 12 minutes / speed 1.
Remove the steamer and check the rice, it will need a further cooking time for 8 minutes / speed 1.
Place the cooked risotto onto a big serving bowl. Add the sweet potato, cauliflower, and torn pieces of radicchio on top. Sprinkle with chopped parsley and drizzle with olive oil. Enjoy your meal!
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