Quinoa Risotto
I really like risotto and quinoa, so this recipe is delicious; it includes zucchini and pieces of salmon that give it a different and very tasty touch. Prepare it at home and share it with everyone.
Reviewed by Editorial Team of Kiwilimón
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1 comentarios
Ingredients
4
Servings
- 250 grams quinoa
- 4 fresh salmon, fillets, cut into cubes
- 2 zucchini, cut into cubes
- 2 onions, finely chopped
- 1 1/2 liters vegetable broth
- 1 glass dry white wine
- 50 grams butter
- 70 grams Parmesan cheese, grated
- 1/2 limes, only the juice
- 2 tablespoons olive oil
- 1/2 cups leek, finely chopped
- salt and pepper
Preparation
10 mins
20 mins
Low
- In a pot, heat the vegetable broth.
- In a pan, cook the salmon cubes for five minutes. Set aside.
- In the same pan where the salmon was cooked, sauté the chopped onions with a tablespoon of olive oil. Then add the zucchini and let it cook for 2 minutes on low heat.
- Wash the quinoa well to remove the saponins (when it no longer foams) and add it to the pan with the zucchini, mixing well.
- Add the white wine and let it simmer.
- When the wine has reduced, add 1/3 of the vegetable broth (hot) and stir slowly.
- Let it cook for 12 minutes on low heat and add the rest of the vegetable broth in two parts each time it has been absorbed. Add salt and pepper.
- Add the salmon five minutes before finishing cooking.
- Add the butter, cheese, lemon, and mix well.
- Adjust seasoning and sprinkle with leek before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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