Quinoa Risotto with Carrots
Easy
Coline
Coline

Quinoa Risotto with Carrots

5 minutesPrep time

14 minutesCook time

537 cal.Per serving

Ingredients for 1

Quinoa

75 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

Utensil

Cookeo

recipe

  • Step 1
    Peel and chop the shallots. Peel and dice the carrots. Place everything in the Cookeo with a drizzle of olive oil. Start cooking in the browning mode for 2 minutes.
  • Step 2
    Add quinoa and white wine to the bowl. Continue cooking on the browning mode for 2 minutes.
  • Step 3
    Add the vegetable stock cube and 2/3 cup of water to the bowl of the Cookeo. Start cooking under pressure for 15 minutes.
  • Step 4
    Once cooked, serve the risotto, season with salt and pepper and add the parmesan and cashews* (optional: add parsley). Enjoy! *Check out our tips for this step