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

Temps

45 min

Difficulté

moyen

Ingrédients

Budget

~6-10 €

Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

26 gProtéines

16 gLipides

42 gGlucides

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Etapes

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