QUINOA AND CELERIAC RISOTTO WITH TOASTED HAZELNUTS AND TRUFFLE OIL
This recipe is reunion of a super grain and a super vegetable, yet is elegant enough to make a supper feel special.
It’s an ideal dish for those evenings when you want to eat well yet also have better things to do,
like booking the ticket to that wonderful gig that is on next Thursday.
Heat up the vegetable stock in a pan and bring to boil. Add the quinoa and the bay leaves and cook for 15 minutes. Remove the bay leaves when done.
Heat the coconut oil in a skillet and sauté the onion until transparent, about 7-10 minutes. Add the garlic and sweat for 3 minutes. Pour the wine and the stock. Stir and simmer for 3 minutes. Add the grated celeriac and the chilli flakes. Mix well and cook for 20 minutes, stirring occasionally.
Add the quinoa as well as the Pecorino Romano. Mix well and season to taste.
To serve, place the quinoa risotto into bowls. Drizzle with truffle oil and sprinkle with Pecorino Romano, parsley and hazelnuts.
1l + 200 ml vegetable stock
250 g red and white quinoa
2 bay leaves
1 tbsp coconut oil
2 onions, finely chopped
3 garlic cloves, finely chopped
200 ml white wine
1 medium celeriac, peeled and grated
1 tsp chilli flakes
Drizzle of truffle oil
1 handful of Pecorino Romano + some for topping
1 handful of flat parsley leaves, finely chopped
1 handful of hazelnuts, toasted, de-skinned and coarsely chopped
Salt and pepper, to taste