Author Notes: This does not follow the rules of making a risotto. I am cooking for the body and that is all. My body has its own constitution and so it is a little bit bland and light. My blog points towards this direction. Enjoy.
Note: I drizzle the risotto on top with a pesto sauce, and garnished it with sesame seeds, chopped parsley and a little bit of orange zest —JuneRoca
Serves: 1
Ingredients
Directions
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Ingredients:
4 1/4 c water
2 1/8 c 100% coconut water in pack
1/2 tsp chopped fresh rosemary
5 Leave Basil sliced
1/4 tsp garlic granules
1/4 tsp onion granules
1/4 c quinoa
1/4 c chopped beets (small)
1/2 tsp salt
3 Tbsp parsley chopped
1/2 tsp balsamic vinegar
Preferred amount of slices of smoked duckProcedure:
*Boil water
*Add quinoa
*Add beets
*Add the rest of the ingredients
except for the herbs
*Simmer for 1 hour under low heat stirring to stop the risotto sticking to the bottom of the pot
*Add the herbs when cooked
Stir
*Pour in a soup bowl or plate
*Put the slices of smoked duck
*Serve and enjoyYield: 1
/92eef7fa-29dd-4259-91ae-1fad9b9353e8--Quinoa_Beet_risotto_Duck_Smoked.jpg "SUGAR - FREE Lazy 'Rebel' Quinoa Beets Risotto 2")
