Vegetarian quinoa risotto
Spicy vegetarian risotto made with quinoa.
A refreshing vegetarian quinoa risotto. Delicious with beans, corn, and cheddar.
Preparation
Rinse the quinoa under cold water. Finely chop the shallots and crush the garlic. Quarter the chestnut mushrooms. Dice the bell pepper. Finely chop the cilantro. Rinse the black beans and cannellini beans under cold water and drain. Make the vegetable stock with the World Spice Blend - Tuscany.
Sauté the shallot and garlic in the olive oil until translucent. Briefly sauté the chestnut mushrooms and bell pepper. Add the quinoa and deglaze with the vegetable stock.
Stir occasionally in the pan until the stock has evaporated and the quinoa is cooked.
Mix the beans and corn through the risotto.
Heat briefly until all ingredients are warm. Season with sea salt, if desired. Garnish with cilantro and cheddar.
Variatietip
Voeg ook eens zuidvruchten en/of noten toe. Voeg voor extra pit een verse Spaanse peper (zonder zaadjes) toe.
Ingredients
- 300 g quinoa
- 2 sjalotten
- 1 teen knoflook
- 1 rode paprika
- 250 g kastanjechampignons
- 15 g verse koriander
- 2 el (olijf)olie
- 600 ml groentebouillon
- World Spice Blend - Toscane naar smaak
- 200 g zwarte bonen
- 175 g cannellini bonen
- 150 g mais
- 100 g geraspte cheddar
- Zeezout, naar smaak
