INGREDIENTS
- For 4 servings.
- – Quinoa 250 g
- – Beet 200 g
- – Leek 50 g
- – Arduous goat cheese 100 g
- – Crema 80 g
- – Butter 100 g
- – Discipline sort corn 100 g
- – Garlic confit or paste c/n
- – Basil, parsley and cilantro 1 handful of every
- – Olive oil c/n
- -Zest and juice of half a lemon
- – Goat burrata 1 unit
- – Ollucos 100 g
- – Vegetable broth 100 cc
- – White wine c/n
Spectacular quinoa, beet, corn, burrata and ollucos risotto so that you can get pleasure from at residence
PROCEDURE:
1. Wash the quinoa in loads of water till it not releases colour or bubbles. Boil for 18 minutes whether it is white and for 25 minutes whether it is black. Pressure right into a chinois and put aside.
2. Bake the beets with salt, olive and pepper or boil till they’re
tender with salt.
3. Course of till puree.
4. Reduce the leek into high quality julienne strips and translucent in a pan with olive, add the quinoa and sauté for a couple of minutes, deglaze with the white wine. Add the beetroot, stir and add the broth in two elements. Prepare dinner for a couple of minutes, add the cream, the butter and at last the grated cheese. Style the flavors and season.
5. Make a cream with the garlic, add the chopped herbs, oil, lemon and
the corn to acquire the French dressing. Reduce the ollucos into skinny slices and fry.
6. Assembled: Serve the risotto with the burrata on prime, sauce with the corn French dressing and end with the ollucos chips and beet sprouts.
