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
Roast garlic 2 cloves
Pisco “acholado” 4 ounces
Vege stock 3 cups
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
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.