Quinoa risotto with peas and fennel {vegan}

Risotto de quinoa

Les derniers petits-pois frais datent déjà, mais j’avais quand même envie de vous proposer cette recette, qui peut, hors saison être bien sûr être réalisée avec des petits-pois surgelés. C’est donc un risotto de quinoa qui passe à la casserole aujourd’hui, un risotto avec de bons petits légumes dedans, des petits-pois et du fenouil donc. De prime abord, ça n’est pas les deux légumes que j’aurais forcement associé, mais je peux vous dire que le résultat est très bon. Rien n’est impossible quand vous cuisinez, il suffit juste de tester des choses et surtout de se faire plaisir !

This recipe is vegan, like many recipes on the blog at the moment (yes Mini-Mademoiselle is still allergic to POS products so…), but this quinoa risotto has nothing to envy of its colleagues risottos classics with butter and parmesan (nevertheless very good !), on the contrary ! A healthy recipe to start fall off right…it’s all perfect right ?!

Recette de risotto de quinoa

Quinoa risotto with peas and fennel {vegan}

2014-09-30 16:30:35

Pour 2 people

To print

Ingredients

150 g of quinoa
300 g peas
1 fennel with stalks
30 cl of vegetable broth
1 onion
10 cl of soy cream
5 white wine
1 filet d'huile d'olive
Salt and pepper

Preparation

Heat the broth in a saucepan.
Finely slice the onion and fennel bulb.
Pour a drizzle of olive oil into a frying pan and brown the onion and fennel for 10 min on low heat.
Add the previously rinsed quinoa and increase the heat. Pour in the white wine and boil until completely evaporated then lower the heat (neither too strong nor too weak).
Add the broth gradually, mix, and wait until the quinoa has absorbed the broth before adding more. Continue adding the broth ladle by ladle (you may not have- be not need all the broth).
Meanwhile, blanch the peas 6 minutes in salted boiling water.
When the quinoa risotto is cooked, add the peas and soy cream off the heat then adjust the seasoning.
Cover the skillet and let stand 1 min.
Serve with chopped fennel sprigs on top.

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