Peruvian-Inspired Quinoa Risotto

Ingredients

While the original Italian risotto is typically made with Arborio rice, this Peruvian adaptation replaces it with quinoa, a staple grain in Peruvian cuisine. Additionally, the traditional Italian risotto often incorporates ingredients like Parmesan cheese and white wine, whereas this Peruvian version highlights Peruvian spices and herbs for a distinct flavor profile. We alse have the original recipe for Risotto, so you can check it out.

• 1 cup (185g) quinoa 1 cup (185g) quinoa
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (150g) frozen corn kernels 1 cup (150g) frozen corn kernels
• 1 cup (150g) frozen green peas 1 cup (150g) frozen green peas
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 9g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Rinse the quinoa under cold water to remove any bitterness.
2. 2.
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground cumin, paprika, and dried oregano to the saucepan, and stir for a minute to release their flavors.
4. 4.
   Add the diced red bell pepper to the saucepan and cook for another 2-3 minutes until slightly softened.
5. 5.
   Add the rinsed quinoa to the saucepan and stir to coat it with the spices and vegetables.
6. 6.
   Pour in the vegetable broth and coconut milk, and bring the mixture to a simmer. Cover the saucepan and cook for 15-20 minutes, or until the quinoa is tender and has absorbed most of the liquid.
7. 7.
   Stir in the frozen corn kernels and green peas, and cook for an additional 5 minutes until heated through.
8. 8.
   Season the quinoa risotto with salt and pepper to taste.
9. 9.
   Serve the Peruvian-inspired quinoa risotto hot, garnished with fresh chopped cilantro.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove the natural coating called saponin, which can give it a bitter taste.
• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.

Tips & Tricks

• For added Peruvian flavor, you can sprinkle some aji amarillo powder or paste on top of the risotto before serving.
• If you prefer a spicier risotto, add a chopped jalapeno pepper or a pinch of cayenne pepper to the saucepan along with the other spices.
• Feel free to customize the vegetables in the risotto based on your preferences or seasonal availability.
• Leftover risotto can be transformed into delicious risotto cakes by shaping them into patties, coating them in breadcrumbs, and pan-frying until crispy.
• To make the dish more substantial, you can add cooked diced chicken or shrimp to the risotto during the last few minutes of cooking.

Serving advice

Serve the Peruvian-inspired quinoa risotto as a main course accompanied by a fresh green salad or roasted vegetables. It can also be served as a side dish alongside grilled chicken or fish.

Presentation advice

For an appealing presentation, garnish the quinoa risotto with a sprinkle of paprika and a few fresh cilantro leaves. Serve it in individual bowls or on a large platter, allowing the vibrant colors of the vegetables to shine through.