2 portions; 10 min preparation; 30 min cooking time.
Risotto is one of my favorite dishes. It’s so creamy and full of flavor. If you try to cut calories though, it’s not a good idea to eat risotto very often, because it’s basically full of carbs. That’s why I tried something slightly different this time by replacing the rice with quinoa.
Quinoa is a complete protein that gives you nine essential amino acids, which helps your body to function properly. It has higher amount of fiber and vitamins than rice. And all in all it’s healthier if you compare the white versions of both products. White quinoa also contains fewer calories per 100 g than white rice, which is good if you want to cut some calories.
- 150 g white quinoa, uncooked
- 1 shallot
- 1 big carrot, chopped
- 100 g green peas, frozen
- 70 g corn
- 10 g fresh parsley
- 1 tsp turmeric
- 1 tsp dried oregano or Italian seasoning
- 1/4 tsp white pepper
- 1/2 tsp salt
- 1 tbsp mild olive oil
- 1 tbsp extra virgin olive oil
- 2 tbsp Parmesan cheese (optional)
Cook the quinoa in a pan with salty water. When cooked, set aside with the lid on.
Mince the shallot. Heat mild olive oil in a pan and sauté the shallot until transparent.
Chop the carrot in small even pieces. Add it to the shallot and sauté until it starts getting softer. Add the corn and continue cooking. If you are using frozen corn, wash it first with hot water before adding it to the pan. Repeat the same with the peas.
When you see that the vegetables are almost cooked through, add the cooked quinoa. Add the seasonings and stir well.
Mince the parsley. Add it in the end and just stir a couple of times. The herbs should not be cooked long.
Take the pan from the heat. Finish the dish with a drizzle of extra virgin olive oil. Enjoy!