Quinoa Risotto with Carrots
Very easy
Coline
Coline

Quinoa Risotto with Carrots

Prep Time

6 minutes
Prep time

Cooking

30 minutes
Cook time

Calories

488 cal.
Per serving

Ingredients for 1

Quinoa

70 g

Quinoa

Carrots (fresh)

100 g

Carrots (fresh)

Vegetable bouillon (cube)

1/4

Vegetable bouillon (cube)

Parmesan (grated)

1 tbsp

Parmesan (grated)

White wine

20 ml

White wine

Shallot

1/4

Shallot

Parsley (fresh)

optional

1/10 bunch

Parsley (fresh)

Cashews

20 g

Cashews

Utensils

Thermomix, Peeler

recipe

  • Step 1
    Place the peeled shallots and carrots in the Thermomix bowl and blend for 5 sec / speed 5. Scrape down the sides with a spatula.
  • Step 2
    Add a drizzle of olive oil and fry for 15 min / 110°C / reverse direction / simmering speed.
  • Step 3
    After 15 minutes, add the quinoa and wine to the Thermomix.
  • Step 4
    Add 2/3 cup of boiling water per person and the vegetable broth. Continue cooking for 15min / 100°C / reverse direction / simmering speed.
  • Step 5
    Once the risotto is cooked, add the parmesan cheese, cashews (optional: add parsley), salt, pepper* and mix everything together. Serve and enjoy! *Check out our tips for this step

😋 Gourmet tip

For a truly flavoursome dish, we suggest adding mushrooms, chicken or bacon bits & serving the risotto with a side of salad.