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Recipes

Red quinoa risotto

By Marion FINZI

Red quinoa risotto

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Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1|1 voted )

Ingredients

  • 200 g red quinoa
  • 2 shallots, chopped
  • 25 g salted butter
  • ½ litre of broth
  • 10 cl Pinot Blanc
  • 2 tbsp dried porcini mushrooms
  • 10 cl coconut milk
  • 100 g tofu
  • 1 tbsp olive oil
  • 2 pinches brown sugar
  • Bertrand salt
  • Fresh basil to serve

Instructions

  1. Rinse the quinoa and cook it over high heat with the Pinot Blanc and the broth for 15 minutes until most of the liquid has been absorbed or evaporated.
  2. Add the shallots, porcini mushrooms and coconut milk and cook for another 5 – 8 minutes. When cooked, season with salt and pepper.
  3. Dice the tofu and caramelise it in the olive oil, brown sugar and Bertrand salt for a few minutes until golden and nicely caramelised.
  4. Serve in a soup plate with the tofu placed on top, along with some basil leaves and a little coconut milk.

Recipe by L'Atelier de Bertrand

Marion FINZI
Marion FINZI

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