Quinoa Risotto with Carrots

recipe

• Step 1
  Peel and chop the shallots and cut the carrots into cubes. Add the carrots and shallots to a pot with a pat of butter and let them cook for 10 minutes. Rinse the quinoa for at least 30 seconds in a colander, and set aside.
• Step 2
  While they’re cooking, boil a cup of water per person and dissolve the vegetable stock (bouillon) cube.
• Step 3
  When the carrots and shallots have cooked for 10 minutes, add the quinoa and the white wine and let it cook until it has absorbed all the liquid.
• Step 4
  Add a ladle of the vegetable stock water to the pot with the quinoa, carrots, and shallots, and let it absorb. Keep doing this until all of the broth is in the pot, absorbed into the quinoa. After about 18-20 minutes, it should be done!
• Step 5
  Once your risotto is cooked, add parmesan and cashews, salt and pepper* to taste, and mix it all together. *Check out our tips for this step
• Step 6
  Serve and enjoy!