Quinoa Tomato Risotto

For the quinoa tomato risotto, cut the tomatoes into pieces (blanch them first if necessary), reserving the juice. Finely chop the shallots and garlic.

Heat 1 tablespoon butter in a heavy saucepan and sauté shallots until translucent. Add garlic and stir through. Stir in quinoa, sauté briefly and deglaze with white wine. Add the tomatoes and season with salt. Add water as needed and simmer, stirring frequently, for about 20 minutes. Just before the end of the cooking time, stir in the cream. Finally, stir in the remaining butter and 50 g grated Parmesan and let rest, covered, for a few minutes.

Arrange the quinoa-tomato risotto in deep plates and sprinkle with the remaining Parmesan before serving.

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