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Dommerne i Masterchef Australia ble nærmest fornærmet da Kira serverte risotto med quinoa i stedet for hvit ris i den "store risotto-challengen" - men, så vant hun hele slaget!! Her er oppskriften:
Quinoa Risotto
September 17, 2014
By Kira Westwick
This is my infamous quinoa risotto, that made headlines around Australia when I dared to serve it to the judges on Master Chef in a traditional risotto challenge! I make my family quinoa risotto because it less refined, and much more nourishing and waistline friendly than risotto rice. Plus the texture is amazing too! Look for white quinoa- it will give a more authentic result.
Ingredients:
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30g butter
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3 cloves garlic, chopped finely
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4 sprigs thyme
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1/2 cup white wine
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1 1/2 cups WHITE quinoa, rinsed and drained
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3-4 cups of stock, as needed*
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1 1/2 cups pumpkin, peeled and cubed
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4 leaves kale, finely shredded
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zest of 1 lemon
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1/2 cup finely grated pecorino cheese, or to taste
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seasoning, to taste
Method: -
To make the risotto, place butter in a saucepan and set over medium heat. Add finely chopped onion, garlic and 2 sprigs thyme and cook until translucent. Add wine and cook for a minute. Add quinoa and coat in the mix, then add 3 cups of stock, cover and allow to simmer gently, adjusting temperature and stirring occasionally. After 8-10 minutes add pumpkin and continue simmering gently until quinoa is cooked and pumpkin is tender, adding a little more stock if necessary. The risotto should be a little wet, not completely absorbed. When Quinoa is soft, add kale, lemon zest, 60 grams parmesan cheese and 2 sprigs thyme, season and stir to combine. Remove from heat and serve immediately.
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Traditionally risotto is served on a plate, not a stodgy pile in a bowl- it should flood the plate like a beautiful puddle, all oozing and glorious! Finish with a final grating of cheese.
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See more at: www.kirawestwick.com.au/quinoa-risotto#sthash.fgW9Rcyp.UA54wSxB.dpuf
