Green quino-tto with Shiitake and hazelnut is a reinterpretation of the classic risotto prepared using quinoa! A delicious and balanced dish perfect both served hot and warm. The aftertaste of shiitake combined with hazelnut will give you that extra flavorful note that you won't be able to do without!

Difficulty ⭐ | 10min. | Doses for 2


Let's prepare it together!

First take a pan, add a drizzle of oil and half a clove of garlic and brown it for a couple of minutes. Add the quinoa and start cooking it as if it were a risotto: toast it for a minute and then continue cooking by adding a ladle of cooking water from the vegetables every time it dries.

At this point, cook the spinach and broccoli cut into small pieces in a pot with plenty of salted water for about ten minutes or until the broccoli is soft. Once ready, drain them well but do not throw away the water that we will use as broth to cook the quinoa. Put the vegetables in the mixer, add a pinch of salt, a little pepper and a drizzle of oil and blend them with half a glass of water until you get a smooth and homogeneous cream and keep it aside.

After 5 minutes of cooking, add the spinach cream and continue cooking the quinoa, always stirring and adding water when needed. When the quinoa is almost ready, add the Shiitake and hazelnut seasoning, stir and finish cooking over high heat, allowing the broth to dry well.

When cooked, stir the quinoa risotto off the heat with 2 tablespoons of extra virgin olive oil and put it on a plate: put a pastry ring in the center of the plate and fill it with the quino-tto.

Separately, in a very hot non-stick pan, cook a steak of tuna, blanching it for about 2 minutes per side. Once cooked, cut it into strips and lay them on top of the quinoa pie. Remove the pastry rings, season with a drizzle of extra virgin olive oil and serve warm!

And .. the green quino-tto with shiitake and hazelnut is ready!

Enjoy your meal!

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