Quinoa and celeriac risotto with toasted hazelnuts and truffle oil from the blog Terre Kitchen
Photo: Terre Kitchen
Terre Kitchen: Luxembourg foodies Gintare Parulyte and Antje Taiga Jandrig share a mouth-watering recipe with Delano readers in the first of a series of monthly blog posts.
First up is a “reunion of a super grain and a super vegetable”, quinoa and celeriac, paired to make an ideal dish “for those evenings when you want to eat well yet also have better things to do, like booking a ticket to that wonderful gig that is on next Thursday.”
1l + 200ml vegetable stock
250g red and white quinoa
2 bay leaves
1 tbsp coconut oil
2 onions, finely chopped
3 garlic cloves, finely chopped
200ml white wine
1 medium celeriac, peeled and grated
1 tsp chilli flakes
Drizzle of truffle oil
1 handful of Pecorino Romano + some for topping
1 handful of flat parsley leaves, finely chopped
1 handful of hazelnuts, toasted, de-skinned and coarsely chopped
Salt and pepper, to taste
How to make it
Heat up the vegetable stock in a pan and bring to boil. Add the quinoa and the bay leaves and cook for 15 minutes. Remove the bay leaves when done.
Heat the coconut oil in a skillet and sauté the onion until transparent, about 7-10 minutes. Add the garlic and sweat for 3 minutes. Pour the wine and the stock. Stir and simmer for 3 minutes. Add the grated celeriac and the chilli flakes. Mix well and cook for 20 minutes, stirring occasionally.
Add the quinoa as well as the Pecorino Romano. Mix well and season to taste.
To serve, place the quinoa risotto into bowls. Drizzle with truffle oil and sprinkle with Pecorino Romano, parsley and hazelnuts.
This recipe was originally published on the Terre Kitchen food blog.