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Quinoa risotto with zucchini in a rice cooker

Italian Vegetarian
Course: Main course
Preparation time: 10 minutes
Cooking time: 15 minutes
Cost per serving: 0,80 €
Energy: 341 kcal / serving

Instructions

  • 1.   Peel the garlic and onion. Mince them.
  • 2.   Peel the zucchini. Cut into slices.
  • 3.   Fry the garlic, onion and zucchini in a little oil in the rice cooker for 5 minutes.
  • 4.   Add the quinoa, mix.
  • 5.   Pour water up to 2 fingers above the mixture.
  • 6.   Add the crumbled broth.
  • 7.   When the quinoa is cooked, add the butter, salt and pepper. Serve immediately.

Questions

Reviews

tested jan., 03 2020

Ingredients for servings

  • 240 g of quinoa
  • 2 zucchinis
  • 1 garlic clove
  • 1 onion
  • 1 Bouillon cube
  • 2 tablespoon of coconut oil
  • 20 g of butter
  • 1 pinch of salt and pepper

Informations nutritionelles *

  •  
    Par personne
    % AJR
  • Valeur énergétique
    341 kcal
    17 %
  • Matières grasses
    14,85 g
    21 %
  • dont saturés
    8,84 g
    44 %
  • Glucides
    38,67 g
    15 %
  • dont sucres
    3,08 g
    3 %
  • Protéines
    9,55 g
    19 %
  • Fibres
    5,76 g
    n/a
  •   Plus de données
* A titre indicatif, avant cuisson, AJR de l'Union européenne.