QUINOA RISOTTO WITH ASPARAGUS AND PISTACHIOS
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.