Quinoa risotto with asparagus and pistachios

Quinoa risotto with asparagus and pistachios


Ingredients for 2 people
70 g di quinoa
8 steamed or boiled asparagus
2 asparagus for composition
20 g pistachios
Pistachios for the garnish
Half lime juice
Miso soup
Olive oil
Black pepper

For the asparagus pesto: 
 place boiled asparagus in a mixer, add pistachios, lime juice, olive oil and salt. Mix to obtain a creamy consistency adding water or oil if necessary

For the quinoa risotto: toast quinoa in a pan with olive oil for 1 minute. Add 2 ladlers of miso soup and cook for 5 minutes. Add asparagus pesto and finish to cook adding miso soup as if it was a risotto. Quinoa needs way less liquid than rice, so add miso soup little by little.

Pour quinoa risotto in a plate and add stir-fried asparagus and pistachios granola.

Buon appetito!

Quinoa risotto