Brazil

Cream cheese light

millet

Red Quinoa

Chopped Onion

Minced garlic

White wine

Vegetable Almond Cream

Parmesan cheese

Broccoli

Chopped Parsley

Lemon (lemon juice)

Salt

Pepper

Olive oil

Millet and Quinoa Risotto with Broccoli

Cozinhe a quinoa e o painço com água fervente por 10 a 15 min, escorra e reserve. Refogue a cebola e o alho no azeite. Junte os cereais e refogue por 2 min. Deglace com vinho branco até reduzir. Acrescente o cream cheese e o creme vegetal. Finalize com suco de limão, queijo parmesão, brócolis, salsinha e tempere com sal e pimenta. Sirva imediatamente.

Cook the quinoa and millet in boiling water for 10 to 15 minutes, drain and set aside. Saute onion and garlic in oil. Add the cereal and sauté for 2 min. Deglaze with white wine until reduced. Add cream cheese and vegetable cream. Finish with lemon juice, Parmesan cheese, broccoli, parsley and season with salt and pepper. Serve immediately.

Millet and Quinoa Risotto with Broccoli

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