Spanish pepper quinoa risotto

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  •     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 g   red peppers, sliced  
  • 50 g   chorizo, diced  
  • 50 g   black olives, halved  
  • 1   onion, chopped  
  • 2   cloves garlic, crushed  
  • 175 g   quinoa  
  • 175 g   risotto rice  
  • 900 ml   hot chicken or vegetable stock  
  • 100 ml   dry white wine  
  • 25 g   freshly grated Parmesan cheese  


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ganz einfach
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.
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.
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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Foto: Keller, Lilli

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