Pumpkin gnocchi with spring salsa
16 recipes
Risotto of quinoa with purple cabbage and pumpkin
ingredients
servings
1
Quinoa
60 grams
Leeks
1 unit
Red cabbage
80 grams
Extra virgin olive oil
2 spoons
Garlic
1 half wedge
Pumpkin
80 grams
first courses from Italy
Risotto of quinoa with purple cabbage and pumpkin
Risotto of quinoa with purple cabbage and pumpkin
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Three good reasons why I love the fall are in this dish! Leeks, pumpkin and cabbage hood, a goodness!
preparation
step 1
Cut the leek into washcloths in a saucepan with a spoonful of oil and when it is soft add the quinoa and cover with the broth and let it cook for the cooking time indicated.
step 2
Boil the cabbage leaves in the water for a couple of minutes.Colore and cut into strips, put in the mixer with little broth, garlic and oil and frull.When the quinoa is ready add the cabbage cream.
step 3
Hold with oil, garnish with pumpkin slices on the plate.
