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

Name: Vegetarian risotto with quinoa, butternut, 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; Hazelnuts to taste; Fresh coriander leaves to taste; 1 tbsp olive oil; 1 tsp ground cumin; Salt to taste

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Main Dish

Very Easy

30 min

313 Kcal

What could be more comforting than risotto for dinner? Ouch, you've run out of round rice! No problem, you'll find that you've still got some quinoa left: a good opportunity to experiment with other starchy foods ;-) Let's make this cumin-flavoured quinotto, accompanied by melt-in-the-mouth pieces of butternut. Don't forget hazelnuts for crunch, and herbs for freshness :-)

Materials

1 sauté pan

Preparation

Preparation10 min

Cook time20 min

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!

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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