Quinoa and Yabby Risotto on a Green Sauce

Alejandro Saravia’s Peruvian recipe for Quinoa and Yabby Risotto on a Green Sauce, on MiNDFOOD.  Now widely available in supermarkets, Quinoa is an ancient grain first cultivated by the Incans in South America. Treat it in a similar manner to rice for this Peruvian take on the tradition risotto.

Quinoa 2 cups

Butternut pumpkin puree 1 cup

Parmesan Grated 250 grams

Yellow Peruvian chilli 6 spoonfuls

Shallots bunch

Roast garlic 2 cloves

Pisco “acholado” 4 ounces

Vege stock 3 cups

Cream 150mls

Green Sauce

Coriander small bunch

Marjoram small bunch

Huacatay small bunch

Roasted garlic 2 cloves

Bay leaf 2 leaves

Olive oil 1/5 cup

Lime juice 2 lives

Onion 1/4

1 Cook the quinoa (Royal Quinoa) using vegetable stock, combine 1 part of quinoa with 2 1/2 parts of stock add the quinoa when the stock is boiling, cook for 18 – 20 min until the liquid evaporates and the quinoa is tender then set aside

2 Melt 2 tablespoons of butter in a medium skillet over medium-high heat. Add the brown onion and garlic chop in small dices and sauté about 5 minutes (if using Chanterelles, dry sauté first for a minute or two and let the onions to cook.) Add pisco, bring to a boil, and reduce liquid by half, about 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes.

3 Add the quinoa, the Peruvian yellow chilli or a yellow cayenne pepper paste, butternut pumpkin puree.

4 Cook until get a creamy texture. Stir constantly.

5 For the salsa verde blend all ingredients and sauté the yabbies in the sauce.