Quinoa and Yellow Pepper Risotto

Ingredients

• 1 cup (185g) quinoa 1 cup (185g) quinoa
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 yellow bell peppers, diced 2 yellow bell peppers, diced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste
• 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. 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 onion and garlic, and sauté until translucent.
3. 3.
   Add the diced yellow peppers and cook for another 5 minutes, until they start to soften.
4. 4.
   Add the quinoa to the saucepan and stir well to coat it with the oil and vegetables.
5. 5.
   Pour in the white wine and cook until it has evaporated.
6. 6.
   Gradually add the vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
7. 7.
   Continue this process until the quinoa is cooked and has a creamy consistency, which should take about 20-25 minutes.
8. 8.
   Stir in the grated Parmesan cheese and season with salt and pepper to taste.
9. 9.
   Remove from heat and let it rest for a few minutes before serving.
10. 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.