The last peas fresh date already, but I still wanted to offer you this recipe, which can, in the off-season to be, of course, be carried out with peas frozen. It is, therefore, a risotto of quinoa that goes in the pot today, a risotto with good little veggies in it, peas and fennel. First of all, it is not the two vegetables that I would necessarily associate, but I can tell you that the result is very good. Nothing is impossible when you cook, it is enough just to test things, and most importantly to have fun !

This recipe is vegan, as many of the recipes on the blog this time (yes Mini-Mademoiselle is still allergic to POP, so…), but this risotto of quinoa has nothing to envy to his fellow risotto with classic butter and parmesan cheese (still very good !), on the contrary ! A recipe healthy for a good start to the fall…this is perfect it not ?!

Risotto of quinoa with peas and fennel soup {vegan}

For 2 people Save Print Ingredients

  • 150 g quinoa
  • 300 g of peas
  • 1 fennel with sprigs
  • 30 cl of vegetable broth
  • 1 onion
  • 10 cl soya cream
  • 5 cl of white wine
  • 1 drizzle of olive oil
  • Salt and pepper

 

Preparation

  • Heat the broth in a saucepan.
  • Chop the onion and the bulb of the fennel finely.
  • Pour a drizzle of olive oil in a frying pan and fry the onion and the fennel for 10 minutes on a low heat.
  • Add the quinoa, previously rinsed and turn up the heat. Pour the white wine and let boil until complete evaporation and reduce heat (neither too strong nor too weak).
  • Add the broth gradually, stir, and wait for the quinoa have absorbed the broth before adding more. Continue to add broth ladle after ladle (you will probably not need all the broth).
  • During this time, blanch the peas for 6 minutes in boiling salted water.
  • When the risotto of quinoa is cooked add off the heat the peas and the soya cream and then adjust seasoning.
  • Cover the pan and let stand 1 min.
  • Serve with the sprigs of fennel engraved on the top.

 

Treat-you-well !

Written by Doc

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