Quinoa risotto with peppers and chorizo

Name: Quinoa risotto with peppers and chorizo
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Garlic clove; 1 Onion; 3 TABLESPOONS Olive oil; 125 g Risotto rice; 125 g Quinoa; 750 ml Vegetable broth; 100 ml White wine; 2 small, red peppers; 50 g black olives, pitted; 50 g Chorizo sausage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 25 g Parmesan cheese

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

Half risotto rice, half quinoa: This is how we enjoy the traditional Italian rice dish today.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Garlic clove
1 Onion
3 TABLESPOONS Olive oil
125 g Risotto rice
125 g Quinoa
750 ml Vegetable broth
100 ml White wine
2 small, red peppers
50 g black olives, pitted
50 g Chorizo sausage
7-10 Tbsp Salt
7-10 Tbsp Pepper
25 g Parmesan cheese

Directions

1
Peel, wash and chop the garlic. Peel and finely chop the onion. Heat 2 tablespoons of oil in a wide, flat pot. Fry the onion and garlic over a low heat until transparent. Add the rice and quinoa and sauté briefly.
2
Gradually add broth and wine, stirring from time to time. Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes.
3
Quarter the peppers, clean, wash and cut into strips. Halve the olives. Cut chorizo into cubes, place in a pan without fat, heat and fry for 3-4 minutes. Remove the chorizo and drain on kitchen paper.
4
Add 1 tablespoon of oil to the pan. Sauté the peppers for about 5 minutes over medium heat, stirring occasionally. Finally add olives and chorizo and season with salt and pepper. Keep the paprika mixture warm.
5
Parmesan cheese in shavings. Season risotto with salt and pepper. Stir in about half of the paprika mixture and half of the cheese shavings. Arrange risotto on plates. Add the remaining paprika mixture, sprinkle with remaining Parmesan cheese and serve immediately.