Asian Quinoa-Cauliflower Risotto with White Chocolate and Orange Foam

Name: Asian Quinoa-Cauliflower Risotto with White Chocolate and Orange Foam
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 200 g Quinoa; 400 g Cauliflower; 350 ml Coconut milk; 2 piece Orange; 100 g White chocolate; 20 g White miso; 400 ml Dashi broth; 2 piece Shallots; 2 clove Garlic; 15 g Fresh ginger; 40 g Butter; 15 ml Sesame oil; 5 g Salt; 2 g Pepper

Temps

50 min

Difficulté

difficile

Ingrédients

Budget

~22-35 €

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Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

26 gProtéines

16 gLipides

42 gGlucides

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Etapes

1
Rinse the quinoa. Pulse the cauliflower in a food processor to create grains. Mince shallots and garlic, slice ginger.
8 min
2
Heat sesame oil in a pot, sauté shallots and garlic for 2 minutes.
2 min
3
Add ginger, then quinoa. Toast for 3 minutes. Add the cauliflower 'rice' and stir.
5 min
4
Gradually pour in the dashi broth and coconut milk, stirring regularly for 15 minutes.
15 min
5
Melt white chocolate with butter. Dissolve miso in a little orange juice.
5 min
6
Fold the white chocolate into the risotto. Season with miso-orange mixture, salt, and pepper.
3 min
7
Transfer to bowls. Prepare foam by whisking orange juice with a bit of cream. Garnish with foam and orange zest.
4 min