Cut Out + Keep

Quinoa Risotto With Cockles

Seaweed

https://www.cutoutandkeep.net/projects/quinoa-risotto-with-cockles • Posted by Grub Street Publishing

Serves 4 / 40 minutes

You will need

Project Budget
Cheap

Time

0 h 40

Difficulty

Nice & Simple
Medium 116899 2f2017 09 28 132824 14 133 1606%2bquino%2basotto

Description

Serves 4 / 40 minutes

Instructions

  1. Roast the quinoa in a dry saucepan. In another saucepan heat up 3 tbsp oil and fry the shallots, garlic and leeks. Add the quinoa together with white wine and fish stock. Bring to the boil and cook for 10 minutes. Add the cockles and check if they open (2-3 minutes). Preheat the oven to 200°C/400°F/gas 6 and roast the laver for 5 minutes. Add Parmesan and basil to the quinoa risotto and sprinkle roasted laver on top.