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people
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Ingredients
- 3-4 cups vegetable or chicken stock
- 2 tablespoons olive oil
- 2 medium shallots, finely chopped
- 3-4 cloves garlic, minced
- 1 cup regular quinoa
- 1 cup red quinoa
- 1/2 cup white wine
- 1/4 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 1 cup chopped tomatoes
- 1 cup chopped cucumbers
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
Ingredients
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Instructions
- In medium pot, bring stock to a boil and lower heat to simmer.
- In large pan, heat oil over medium-high heat. Add shallots and garlic, sauteing 3-4 minutes or until translucent. Add in quinoa and toast, stirring continuously for 1 minute before adding in white wine.
- Let the liquid reduce by half before stirring in 2 cups of the hot stock. Reduce heat and simmer on medium-low for 15 minutes, stirring occasionally. Begin adding in 1/2 cup of stock every 15 minutes until stock us used. Remember to stir every few minutes.
- Add in heavy cream and cheese, salt and pepper, stirring until cheese has melted. Transfer to a bowl.
- Add in chopped tomatoes and cucumbers. Gently toss together with risotto. Season to taste. Serve warm.
Recipe Notes
Idea!
Add kalmata olives, avocado and a squeeze of lemon juice for another twist to this salad.
Recipe by www.culinarybutterfly.com