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Creative Risotto with Nuts, Quinoa, and Avocados

Name: Creative Risotto with Nuts, Quinoa, and Avocados
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 portions
Cuisine: italienne
Ingredients: 80 g Quinoa; 60 g Red lentils; 1.5 piece Avocados; 60 g Walnuts; 400 ml Vegetable broth; 10 g Dijon mustard; 30 g Butter; 20 ml Olive oil; 0.5 piece Fresh lemon; 40 g Parmesan; à goût g Salt; à goût g Pepper

A modern take on risotto combining quinoa and red lentils with creamy avocado, toasted walnuts, and Dijon mustard to finish. A sophisticated dish with Franco-Mediterranean influences.

45 min2 servings420 kcalDifficulty: Medium

Ingredients

80 g Quinoa
60 g Red lentils
1.5 piece Avocados
60 g Walnuts
400 ml Vegetable broth
10 g Dijon mustard
30 g Butter
20 ml Olive oil
0.5 piece Fresh lemon
40 g Parmesan
à goût g Salt
à goût g Pepper

Instructions

Step 1
Toast the walnuts dry in a pan for 5 minutes, then roughly chop.
Step 2
Bring the broth to a boil in a pot.
Step 3
Add the quinoa and lentils to the broth and cook for 20 minutes.
Step 4
Meanwhile, prepare the cream: blend the avocados with lemon juice and 1 teaspoon of mustard.
Step 5
Finish cooking, add butter, remaining mustard, and avocado cream.
Step 6
Top with crushed walnuts and grated Parmesan when serving.

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