INGREDIENTS
- Components:
- – Cooked quinoa 150 g.
- – Pumpkin puree 150 g.
- – Filleted asada papaya 100 g.
- – Stuffed avocado 1/2 unit.
- – Sardinian queso 50 g.
- – Pategras cheese 50 g.
- – Vegetable broth c/n.
- – Spiced white cheese 50 g.
- Chilly sauce of dried tomatoes and inexperienced and black olives:
- – Hydrated tomatoes 100 g.
- – Chopped inexperienced and black olives 50 g of every sort.
- – Floor chili to style.
- – Olive oil to style.
- – Salt to style.
- – Chia seeds c/n.
- Risotto base:
- – Onion in brunoise 30 g.
- – Zucchini in brunoise 30 g.
- – Brunoise leek 20 g.
- – Chopped greens 20 g.
- – Carrot in brunoise 20 g.
- – Chopped white cabbage 20 g.
- – Spiced white cheese.
- – White cheese 100 g.
- – Chopped onion 20 g.
- – Chopped greens 20 g.
- – Grated garlic 1 clove.
- – Lemon zest 1 unit.
- – Honey to style.
- – Chopped toasted almonds 50 g.
- – Chopped cilantro to style.
- – Salt to style.
- – Olive oil 1 tablespoon.
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PUMPKIN QUINOA RISOTTO with this spectacular recipe ready by our visitor immediately cooking-recipesmauromassimino
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Process:
1.Place the white cheese in a bowl and add the opposite components.
2.For the chilly dried tomato sauce with inexperienced and black olives: Chop the tomato and olives and blend with the bottom chili, oil and salt.
3.Prepare dinner the quinoa within the conventional approach and put aside.
4.In a small saucepan, make the underside of the risotto, then add the quinoa, puree, broth and produce to a boil, add the cheeses, salt and garlic oil and assemble.
5.Alternatively, roast the potato beforehand boiled and lower into slices and put aside.
6.Place the risotto on the plate, add the roasted potato within the middle above it, the sliced avocado and at last a quenelle of white cheese and end with the olive and chia seed sauce. Take pleasure in it!.
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