BY CHEF DEBDUTTA BANERJEE,
(EXECUTIVE CHEF)
ITC FORTUNE PARK PUSHPANJALI,
CITY CENTRE, DURGAPUR
INGREDIENTS :
1. Quinoa -150 gms
2. Water -300 mls
3. Salt -8 gms
4. Carrots -80 gms
5. Fennel -120 gms
6. Onion -60 gms
7. Fresh Herbs -10 gms
8. Pementos -90 gms
9. Sheep’s Cheese -120 gms
10. Parmesan Cheese -12 gms
11. Olive Oil -20 mls
METHOD:
• Rinse the quinoa until the water runs clear, drain and set aside.
• Heat the butter, along with a glut of olive oil, in a large skillet or over medium heat until the bubbling of the butter begins to subside. Stirring the onion, garlic, carrot, bell pepper, and a pinch of salt and freshly ground black pepper. Cook, stirring occasionally, until the veggies begin to soften and the onions turn translucent.
• When the quinoa is cooked through, remove from the heat, and stir in the parmesan and cream cheese. Season with additional salt and pepper if desired.
• The risotto should be creamy and deliciously oozy. If it is too thick or dry, stir in a bit more veggie broth or hot water.
• Sprinkle chopped parsley over top and enjoy hot!
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