Spanish pepper quinoa risotto

Spanish pepper quinoa risotto Rezept

Zutaten

  •     Serves 4 
  •     Prep time: 15 mins 
  •     Cooking time: 35 mins 
  •     Per portion: 384 kcal, 8g fat, 3g sats, 1.2g salt 
  • 2   tbsp olive oil 
  • 2   tsp sweet paprika 
  • 200 red peppers, sliced 
  • 50 chorizo, diced 
  • 50 black olives, halved 
  • 1   onion, chopped 
  • 2   cloves garlic, crushed 
  • 175 quinoa 
  • 175 risotto rice 
  • 900 ml  hot chicken or vegetable stock 
  • 100 ml  dry white wine 
  • 25 freshly grated Parmesan cheese 

Zubereitung

0 Minuten
ganz einfach
1.
Heat half the oil in a large pan, add the peppers and sauté over a medium heat for 10 mins until soft. Transfer to a plate and set aside. Add the remaining oil to the pan, add the onion and sauté for 2-3mins.
2.
Add the garlic, paprika, quinoa and rice and stir for 30 seconds. Add the wine and gently simmer, stirring until the liquid starts to evapourate. Add a ladleful of the hot stock to the rice mixture and cook, stirring until the liquid has been absorbed.
3.
Repeat until the rice is tender and the stock has all been used about 20 mins. Stir in the reserved peppers, chorizo, olives and parmesan and gently warm through.

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