CookingPeruvianMedium≈ 695 kcalread 6905×

Peruvian Creamy Quinoa Risotto

Name: Peruvian Creamy Quinoa Risotto
Cuisine: Peruvian
Ingredients: 300 gram quinoa; 1 Liter chickenbroth; 2 charlottes , 1 clove of galric finely diced, peanut oil and butter to glaze them; 0.5 liter dry white wine or champagne; 200 gram shaven Parmasan; 15 CL Double cream; 1 Tbpsn (Dried) or 2 Tbspn Fresh Marjoran fresh or dried adjust to taste; 0.5 Tbpsn (Dried) or 1 Tbspn Fresh Thymian fresh or dried adjust to taste; Salt and pepper to taste

My own version of the excellent risotto I tasted in Peruvian restaurant Mirafloris in Lyon. Delicious! Serve with a fabulous jus. Drizzle a good redwine sauce over the quinoa.Sousvide a good steak and blowtorch it.

≈ 695 kcal · 26 g protein · 62 g carbs · 31 g fat — AI estimate per serving

Ingredients

Method

1
Rinse the Quinoa thorough and dry. Add butter to a pan and fry the charlotte and garlic until soft. Afteraround 8 minutes add the quinia and cover in butter and oil cook for around 5 minutes. Make sure this is shiny.
2
Add marjoran, thymian mix well when you used dried herbs. If fresh wait till after the wine has been added. Chop the herds fine! . Now add the wine bit by bit until absorbed. Now Add the stock bit by bit until aborbed by the quinoa and the quinoa has a little bite!This takes between 18 and 23 minutes. Keep gently stirring.
3
Stir in the parmansan, thick cream into the mixture.

Rémy's wine pairing

Champagne
Serve with a good Champagne
Pinot Noir
fabulous Pinot Noir from Burgendy
Pisco Sour
a good pisco sour would be nice too!

#taste#peru#quinoa#risotto

Peruvian Creamy Quinoa Risotto

Ingredients

Method

Rémy's wine pairing

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