![Quinoa and Yellow Pepper Risotto](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/quinoa-and-yellow-pepper-risotto--5ab6de31-60b7-4aec-a59f-f7321c80e87d.png)
Recipe
Quinoa and Yellow Pepper Risotto
Andean Delight: Quinoa and Yellow Pepper Risotto
4.8 out of 5
Indulge in the flavors of Peruvian cuisine with this Quinoa and Yellow Pepper Risotto. This dish combines the nutty goodness of quinoa with the vibrant sweetness of yellow peppers, creating a delightful and nutritious twist on the classic Italian risotto.
Metadata
Preparation time
15 minutes
Cooking time
25 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Gluten-free, Dairy-free (if omitting Parmesan cheese), Vegan (if omitting Parmesan cheese)
Allergens
Dairy (Parmesan cheese)
Not suitable for
Paleo, Keto, Low-carb
Ingredients
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1 cup (185g) quinoa 1 cup (185g) quinoa
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2 tablespoons olive oil 2 tablespoons olive oil
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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2 yellow bell peppers, diced 2 yellow bell peppers, diced
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4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
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1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
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1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
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Salt and pepper to taste Salt and pepper to taste
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Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 10g, 3g
- Carbohydrates (total, sugars): 45g, 5g
- Protein: 12g
- Fiber: 6g
- Salt: 1g
Preparation
-
1.Rinse the quinoa under cold water to remove any bitterness.
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2.In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
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3.Add the diced yellow peppers and cook for another 5 minutes, until they start to soften.
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4.Add the quinoa to the saucepan and stir well to coat it with the oil and vegetables.
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5.Pour in the white wine and cook until it has evaporated.
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6.Gradually add the vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
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7.Continue this process until the quinoa is cooked and has a creamy consistency, which should take about 20-25 minutes.
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8.Stir in the grated Parmesan cheese and season with salt and pepper to taste.
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9.Remove from heat and let it rest for a few minutes before serving.
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10.Garnish with fresh parsley and serve hot.
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 if not washed off properly.
Tips & Tricks
- To enhance the flavor, you can roast the yellow peppers before adding them to the risotto.
- For a creamier texture, stir in a tablespoon of butter at the end of cooking.
- Feel free to add other vegetables such as zucchini or mushrooms for added variety.
Serving advice
Serve the Quinoa and Yellow Pepper Risotto as a main course, accompanied by a fresh green salad or crusty bread.
Presentation advice
For an elegant presentation, garnish the risotto with a sprinkle of grated Parmesan cheese and a sprig of fresh parsley.
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