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Asian Quinoa-Fennel Risotto with Cashews and Ginger

Name: Asian Quinoa-Fennel Risotto with Cashews and Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 portions
Ingredients: 150 g Quinoa; 1 piece Fennel; 60 g Cashews; 400 ml Vegetable broth; 15 g Fresh ginger; 2 cloves Garlic; 2 tbsp Soy sauce; 1 tbsp Sesame oil; 20 g Butter; 1 bunch Chives; 1 pinch Salt

A creative fusion of Italian risotto and Asian flavors, featuring quinoa as the base, braised fennel, roasted cashews, and fresh ginger. A sophisticated and flavorful dish.

45 min3 servings420 kcalDifficulty: Medium

Ingredients

150 g Quinoa
1 piece Fennel
60 g Cashews
400 ml Vegetable broth
15 g Fresh ginger
2 cloves Garlic
2 tbsp Soy sauce
1 tbsp Sesame oil
20 g Butter
1 bunch Chives
1 pinch Salt

Instructions

Step 1
Lightly toast the cashews in a dry pan, then roughly chop them.
Step 2
Finely slice fennel and ginger. Mince garlic. Heat sesame oil in the pan.
Step 3
Sauté garlic and ginger for 2 minutes, then add fennel. Cook for 8 minutes until tender.
Step 4
Add rinsed quinoa and stir for 2 minutes to lightly toast it.
Step 5
Gradually pour in hot broth while stirring, like making risotto, for 15 minutes.
Step 6
At the end of cooking, add soy sauce, butter, and cashews. Season to taste.
Step 7
Garnish with chopped chives and serve immediately.

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