Quinoa Risotto

Quinoa Risotto

Ingredients:
½ cup/100 g arborio rice
½ cup/120 ml white wine
½ tsp salt

Directions:
1
Pour the stock into a medium saucepan and bring it to a
Freshly cracked black
boil. Cut off 3 in/7.5 cm of the tips of the asparagus. Drop
pepper
them into the simmering stock to blanch for 3 to 4 minutes.
Use tongs to remove the asparagus to a plate and cover to
4
SERVES
keep warm. Keep the stock barely simmering.
2
Thinly slice the remaining asparagus stems, discarding
the tough bases. In a large, heavy-bottomed frying pan over
medium heat, warm the oil and sauté the onion and sliced
asparagus stems until soft. Add the quinoa and rice and
sauté, stirring to coat the grains with oil. Add the wine and
cook until dry. Add the salt and season with pepper.
3
Add ladlefuls of stock to the pan and cook until the liquid
is absorbed before adding more. Start testing the rice for
doneness about 20 minutes from when you added the wine.
When the quinoa has thrown off its haloes of germ and the
rice is just tender, remove the pan from the heat. Serve the
risotto topped with the blanched asparagus tips.
266
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SIDE
DIShES
Quinoa is one of the best friends of the vegan
1 tbsp extra-virgin olive oil
community, providing ample protein, calcium, and
½ cup/60 g diced onion
minerals. In this dish, it brings its nutty crunch into
1 large carrot, chopped
play against the tenderness of white basmati.
1 tbsp fresh rosemary,
chopped
Quinoa-