Quinoa Risotto with Clementines and Fennel

Name: Quinoa Risotto with Clementines and Fennel
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 portions
Cuisine: Italian
Ingredients: 200 g Quinoa; 300 g Fennel; 3 pieces Clementines; 500 ml Vegetable broth; 40 g Butter; 50 g Parmesan; 2 cloves Garlic; 1 piece Shallot; 30 ml Olive oil; 5 g Salt; 2 g Pepper

Temps

45 min

Difficulté

moyen

Ingrédients

Budget

~7-9 €

Valeurs nutritionnelles

Score santé

Moyen · /100

310 kcal

par portion

19 gProtéines

12 gLipides

31 gGlucides

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Etapes

1
Finely mince the shallot and garlic, cut the fennel into small pieces.
5 min
2
Heat the oil in a pan and sauté the shallot and garlic for 2 minutes.
2 min
3
Add the fennel and let it caramelize slightly for 8 minutes.
8 min
4
Add the rinsed quinoa and toast for 2 minutes, stirring.
2 min
5
Gradually pour in the hot broth, stirring regularly, and cook for 15 minutes.
15 min
6
Squeeze the clementines and add the juice during the last 5 minutes of cooking.
5 min
7
Finish by stirring in butter and grated Parmesan, season with salt and pepper.
2 min