Risotto with quinoa and beetroots
Ingredients
For beetroots
- 700 g boiled beetroots
- 60 g fresh onions (finely chopped)
- 40 g olive oil
- 10 g flour (one full tablespoon)
- 300 ml of vegetable broth
- 50 g yoghurt
- salt and pepper
For quinoa risotto
- 50 g onion finely chopped
- 70 g celery
- 30 g leek (the white part)
- 20 g olive oil
- 200 g quinoa (rinsed and drained)
- 800 ml vegetable broth
- chopped parsley
- salt and pepper
Risotto with quinoa and beetroots!
A different risotto full of colours and taste. A lenten and full of nutrients recipe.
Few calories, low-fat but rich flavor!!
Method
For the beetroots
Cut the beetroots into sticks or cubes and leave them aside.
Saute the fresh onions in the olive oil.
Add the flour and saute for a few minutes until it turns golden (slighlty).
Add the vegetable broth and stir at low heat for about 10 minutes.
Season with salt and pepper, add the beetroots and yoghurt.
Stir lightly and remove from heat.
For the risotto
Finely chop the vegetables into cubes.
Saute the onion for a while and add the vegetables to be sauteed.
Add the quinoa, saute for a minimum of time and add the vegetable broth, season with salt and pepper.
Once boiled, lower the heat and cover the pot.
Let it simmer for about 25 minutes.
Keep an eye on the mixture so not to be overcooked.
Finally, add the chopped parsley and we are ready for serving.
Serve side by side to our dish the risotto and beetroots.
Nutritional information per 100 gr
Energy / calories: 79.95 kcal
Proteins: 1.87 g
Carbohydrates: 9.21 g
Fat: 3.21 g
