Quinoarisotto with Vegetables

For the quinoa risotto, put the quinoa in a sieve and wash it carefully with hot water to remove the bitter substances.

Wash the vegetables. Quarter the zucchini lengthwise, then slice. Remove the stem, seeds and white skin from the bell bell pepper, quarter it and then cut it into strips. Peel the kohlrabi and carrots and cut into fine strips (julienne) about 5 cm long. Quarter the cherry tomatoes, finely chop the garlic clove. Heat olive oil and butter in a pot and sauté garlic, kohlrabi and carrots. Add quinoa, stir through and deglaze with white wine. Pour in about 500 ml of vegetable soup or water and bouillon cube.

Simmer on low heat for about 18 minutes until water is absorbed. Add the tomatoes 5 minutes before the end of the cooking time. Finally, mix in 3 tablespoons of freshly grated Parmesan and let rest for a few minutes.

Sprinkle the finished quinoa risotto with parmesan and chopped parsley.

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