Quinoa Risotto With Fennel

Name: Quinoa Risotto With Fennel
Cook time: 60 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 250g Quinoa; 1 Medium Fennel Bulb (cut into very thin slices); 1 Medium Onion (finely sliced); 2 Garlic Cloves Crushed; 25g Butter; 1 Litre Vegetable Stock; 1 to 2 Preserved Lemons (cut into small dices); 50g Parmesan + shavings to decorate; Salt and pepper; Fresh thyme sprigs to serve

Over a year ago 2,786 views

Cook: 60 mins

Serves: 4

Italian Main Course

Ingredients

250g Quinoa
1 Medium Fennel Bulb (cut into very thin slices)
1 Medium Onion (finely sliced)
2 Garlic Cloves Crushed
25g Butter
1 Litre Vegetable Stock
1 to 2 Preserved Lemons (cut into small dices)
50g Parmesan + shavings to decorate
Salt and pepper
Fresh thyme sprigs to serve

Accompaniment

Description

We love the addition of preserved lemons for a slight tangy kick. This tasty vegetarian dish can easily be altered to suit vegans.

Method

1
1. Melt the butter in a large saucepan.

2. Add onion and garlic and sauté until tender.

3. Add fennel and sauté for 3 mins.

4. Add quinoa. Stir well.

5. Add 250ml of stock, simmer until absorbed, stirring frequently.

6. Repeat “step 5&#8243, 2 to 3 times until the quinoa is cooked.

7. Add preserved lemon and parmesan.

8. Season to taste

9. Let stand covered for 5 mins away from stove.

10. Transfer to plates.

11. Add parmesan shavings and fresh thymes leaves (about 2 sprigs per plate).