Quinoa Risotto

Prepare the Maggi vegetable soup. Peel the onion and the garlic and dice finely. Heat olive oil in a pot and sauté the onion and garlic dices in it. Add the Quinoa and deglaze with white wine. Add the boiling vegetable soup by and by and stir constantly while simmering. When the quinoa is soft, stir in a bit of butter and the fresh grated parmesan. Season with salt & pepper. Clean and peel the vegetables and cut into bite-sized pieces. Put the carrots, the turnips, the green beans and the celery into the vegetable soup and let it cook shortly until al dente. Heat some butter in a pan and roast the vegetables until crunchy. Add some water and stir the half of Maggi Fix. Wash the parsley, chop it finely and fold into the Risotto. Then fold the vegetables into the Risotto and serve it garnished with grated parmesan.

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.s. cookingCatrin

In cooporation with Maggi.