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

Name: Vegetarian risotto with quinoa, butternut squash, hazelnuts and coriander - quinotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: En
Ingredients: ⅔ cup quinoa; 2 cups diced butternut squash; 1 vegetable stock cube; 1⅔ cups water; 2 garlic cloves; A handful of hazelnuts, to taste; Fresh coriander leaves to taste; 1 tbsp olive oil; 1 tsp ground cumin; Salt

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Main Dish

Very Easy

30 min

313 Kcal

What could be more comforting than risotto for a meal? Oh no, you've run out of short-grain rice! No problem, you realize you still have some quinoa left: a good opportunity to experiment with other starchy ingredients ;-) Let's make this cumin-flavoured quinotto, accompanied by melt-in-the-mouth pieces of butternut squash. Don't forget hazelnuts for crunch, and herbs for freshness :-)

Materials

1 sauté pan

Preparation

Preparation10 min

Cook time20 min

Cut the butternut squash into small pieces (peel it if it isn't organic). 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, cook the garlic in the olive oil.
Add the quinoa and cook for 2 minutes.
Pour half the vegetable stock into the pan and stir.
Add the butternut squash pieces, salt and cumin.
Stir regularly so that the ingredients in the sauté pan absorb the vegetable stock. Gradually add the remaining stock. After 15–20 minutes, the quinoa should be al dente and the butternut squash tender.
Arrange the risotto in a deep plate.
Sprinkle with a few chopped hazelnuts and chopped coriander.
And voilà! Enjoy your meal!

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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