Quinoa Risotto with Carrots

recipe

• Step 1
  Place the peeled shallots in the Digicook. Close the lid with the measuring cap and program: speed 5 / 50 seconds. Scrape the sides of the bowl with the spatula.
• Step 2
  Peel and dice the carrots and add them to the bowl with a drizzle of olive oil. Close the lid without the measuring cap and program in reverse mode: 120°C / speed 1 / 4 minutes.
• Step 3
  Add the quinoa and white wine to the bowl. Close the lid without the measuring cap and program in reverse mode: 120°C / speed 1 / 2 minutes.
• Step 4
  Add the vegetable stock cube and a cup of water per person to the Digicook bowl. Close the lid with the measuring cap and program in reverse mode: 120°C / speed 1 / 15 minutes.
• Step 5
  Once the risotto is cooked, add the parmesan and cashews to the bowl. Season with salt and pepper. Close the lid without the measuring cap and program in reverse mode: speed 3 / 1 minute.
• Step 6
  It's ready to serve*, enjoy! (optional: add a little chopped parsley) *Check out our tips for this step