Drive away with green broad beans and ricotta
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Quinoa risotto alla zucca with orange and hazelnut scent
ingredients
servings
4
Quinoa
200 grams
Pumpkin
200 grams
Shallots
1 unit
Vegetable broth
to taste
Oranges
1 unit
Chopped hazelnuts
40 grams
Chives
to taste
Extra virgin olive oil
to taste
Salt
to taste
Pepper
to taste
first courses from Italy
Quinoa risotto alla zucca with orange and hazelnut scent
Quinoa risotto alla zucca with orange and hazelnut scent
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A sweet and savory dish that combines a highly protein pseudo cereal, quinoa, with a pumpkin cream enriched with orange. The crunchy note is given by the hazelnuts that complete the dish. Quinoa risotto with pumpkin and oranges is a tasty and light dish.
preparation
step 1
Brown the chopped shallot with 4 tablespoons of oil, 3 of water and a pinch of salt for 4-5 minutes, adding more water if the bottom dries. Add the diced pumpkin and let it simmer for 2-3 minutes, then pour the quinoa, rinsed under cold running water, and let it
step 2
season for 1-2 minutes. Add a ladle of boiling broth, stir and continue cooking for about 15 minutes, adding more broth and stirring each time.
step 3
Season with salt and pepper, add the toasted hazelnuts and stir, then arrange the quinoa risotto in the dishes and decorate with a sprinkling of hazelnuts, grated orange peel and chopped chives with scissors. Enjoy your meal
