Main courses

Quinoa risotto with tomatoes, spinach and cheese

Name: Quinoa risotto with tomatoes, spinach and cheese
Prep time: 30 min
Total time: 30 min
Yield: For 4 servings
Ingredients: 4 tomatoes; 1 garlic clove; 1 onion; 2 tbs. Rapunzel olive oil, native extra; 250 g Rapunzel Quinoa mix; 0,2 l Rapunzel white wine (e.g. Pinot Grigio); 0,6 l Rapunzel clear soup broth; 250 g leaf spinach (fresh or frozen); 50 g pasta cheese or grated parmesan; 100 g grated cheese (e.g. Gouda, Greyezer); Rapunzel sea salt; freshly ground pepper; italian herbs (e.g. oregano, thyme, basil, rosemary)

30 Min.

For 4 servings

Info

Perptime 30 Min.

Ingredients

Portions

4 tomatoes
1 garlic clove
1 onion
2 Olive oil extra virgin
250 g Rapunzel Quinoa mix
Pinot Grigio DOC Venezia
Vegetable bouillon
250 g leaf spinach (fresh or frozen)
50 g pasta cheese or grated parmesan
100 g grated cheese (e.g. Gouda, Greyezer)
Sea salt with iodine
freshly ground pepper
italian herbs (e.g. oregano, thyme, basil, rosemary)

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Skin tomatoes under hot water and dice. Cut garlic and onion into small pieces. Rinse quinoa with water, prepare soup broth and bring to a boil.

Sautee onion and garlic in olive oil. Add quinoa and white wine and simmer until quinoa has soaked up the liquid. Slowly add soup broth and cook without lid for about 15 minutes. Stir in diced tomatoes and spinach and cook on low heat for another 10 minutes. Remove pot from stove and let steep for five minutes.

Mix in cheese, season with salt, pepper and herbs and serve hot.

USED RAPUNZEL PRODUCTS

Quinoa mix

Pinot Grigio DOC Venezia

Olive oil extra virgin

Vegetable bouillon