This dish stars quinoa and puts a twist on the authentic Italian risotto dish without losing any flavor. A vegetable mixture is prepared and added to the airy, creamy quinoa risotto for a healthy, protein-packed meal. Is good for gluten-sensitive diets.
This dish stars quinoa and puts a twist on the authentic Italian risotto dish without losing any flavor. A vegetable mixture is prepared and added to the airy, creamy quinoa risotto for a healthy, protein-packed meal. This is good for gluten-sensitive diets.
Ingredients
4.5 OZ / 125 G Quinoa
4.5 OZ / 125 G Risotto rice (Arborio or Carnaroli)
10.5 OZ / 300 G sweet potatoes
2 OZ / 60 G onion
2 TSP parsley
2 CLOVES garlic
3.5 OZ / 100 G leek
0.5 OZ / 20 G butter
5.5 OZ / 150 ML white wine
17.5 OZ / 500 ML boiling water
0.5 TSP ground cardamom
0.5 TSP turmeric
0.5 TSP cumin
0.5 TSP nutmeg
0.5 TSP salt
5.5 OZ / 150 G eggplant
0.5 OZ / 20 G olive oil
1 EA vegetable stock cube
Directions
Peel sweet potato and chop into small cube pieces. Set to one side.
Wash and chop the eggplant into large batons.
Peel the onions and chop into quarters. Wash and chop the leek into small pieces. Peel the garlic. Add them all to the mixing bowl. Chop the vegetables for 10 seconds / speed 5.
Add butter, cardamom, turmeric, cumin, nutmeg, eggplant, quinoa and salt. Sauté for 3 minutes / 250°F|120°C.
Weigh out the rice in the mixing bowl. Sauté for 1 minute / 250°F|120°C.
Add the white wine, water and stock cube. Attach the sweet potato in the deep steamer tray and cook in sauté mode for 10 minutes / 212°F|100°C.
Sauté your risotto again for 10 minutes / 212°F|100°C and give a stir with the spatula. Keep cooking the risotto.
Place the cooked risotto onto a big serving bowl. Add the sweet potato, cauliflower, and torn pieces of radicchio on top. Sprinkle with chopped parsley and drizzle with olive oil. Enjoy your meal!
