Quinoa Risotto with Fennel

Quinoa Risotto with Fennel

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Quinoa is usually boiled in water but here it is cooked as risotto rice when you keep on adding stock little by little until it is absorbed. We love the addition of preserved lemons for a slight tangy kick. This tasty vegetarian dish can easily be altered to suit vegans.


Serves: 2 

  • 250g quinoa
  • 1 medium fennel bulb, thinly sliced
  • 1 onion, finely sliced
  • 2 garlic cloves, crushed
  • 25g butter
  • 1 litre vegetable stock
  • 1 to 2 preserved lemons, diced finely
  • 50g parmesan
  • salt and pepper, to taste
  • parmesan shavings, to garnish
  • fresh thyme sprigs, to garnish

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Melt the butter in a large saucepan, then add onion and garlic. Sauté until tender then add the fennel and sauté for 3 minutes. Add quinoa and stir well.
  2. Add 250ml of stock then simmer until absorbed, stirring frequently. continue to add the stock in 250ml parts until the quinoa is cooked.
  3. Add preserved lemon and parmesan, then season to taste.
  4. Let stand covered for 5 minutes away from stove.
  5. Serve, adding adding parmesan shavings and fresh thyme leaves to garnish.

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