Vegetarian risotto with quinoa, butternut, hazelnuts and coriander - quinotto

Ingredients

• ⅔ cup quinoa
• 2 cups diced butternut squash
• 1 vegetable stock cube
• 1⅔ cups water
• 2 garlic cloves
• Hazelnuts to taste
• Fresh coriander leaves to taste
• 1 tbsp olive oil
• 1 tsp ground cumin
• Salt to taste

Materials

• 1 sauté pan

Preparation

• Cut butternut into small pieces (if not organic, peel). Be sure to cut the pieces very small so that they blend well with the risotto.
  Stir the vegetable stock cube into the hot water until dissolved.
• In a sauté pan, sauté garlic with olive oil.
  Add quinoa and sauté for 2 minutes.
  Pour half the vegetable stock into the pan and stir.
  Add the butternut pieces, salt and cumin.
• Stir regularly so that the food in the sauté pan absorbs the vegetable stock. Gradually add the remaining stock. After 15-20 minutes, the quinoa should be al dente and the butternut melting.
• Arrange the risotto in a soup plate.
  Sprinkle with a few chopped hazelnuts and chopped coriander.
  And voilà! Enjoy your meal!

Observations

Hazelnuts: they can be pre-roasted in the oven (about 2 minutes at 350°F/180°C: keep an eye on the cooking time, it goes fast!).

White wine: you can add a little

Cookware

Questions

Photos of members who cooked this recipe