Sauteed Pepper and Aubergine Risotto a la Francesco Delfino

Yields3 Servings
 1 box of Bio XXI Quinoa Risotto
 200 g Red Pepper (Paprika) - Diced
 300 g Aubergine (Eggplant) - Diced
 100 g Cashew Nuts
 2 tbsp Olive Oil
 1 Garlic Clove - Minced
 1 tbsp Butter
 2 tbsp Parsley - Chopped
 ½ tsp Salt
 ½ tsp Ground Black Pepper
 80 g Parmesan Cheese - Grated
1

Cook the Bio XXI Quinoa Risotto as per instructions on the package and set aside.

2

In a large skillet, on medium high heat, pour in the Olive Oil and the grated Garlic. Fry briefly to release the flavors into the oil.

3

Add the diced Red Peppers and diced Aubergine and saute for about 3 minutes.

4

Add the Salt, the ground Black pepper and the Cashew Nuts and stir.

5

Add the Risotto when it is cooked and mix, then take the pan off the heat.

6

Add the Butter and chopped Parsley and stir until the Butter is completely melted and integrated.

7

Sprinkle the grated Parmesan Cheese over dishes as you plate and serve.

Ingredients

 1 box of Bio XXI Quinoa Risotto
 200 g Red Pepper (Paprika) - Diced
 300 g Aubergine (Eggplant) - Diced
 100 g Cashew Nuts
 2 tbsp Olive Oil
 1 Garlic Clove - Minced
 1 tbsp Butter
 2 tbsp Parsley - Chopped
 ½ tsp Salt
 ½ tsp Ground Black Pepper
 80 g Parmesan Cheese - Grated

Directions

1

Cook the Bio XXI Quinoa Risotto as per instructions on the package and set aside.

2

In a large skillet, on medium high heat, pour in the Olive Oil and the grated Garlic. Fry briefly to release the flavors into the oil.

3

Add the diced Red Peppers and diced Aubergine and saute for about 3 minutes.

4

Add the Salt, the ground Black pepper and the Cashew Nuts and stir.

5

Add the Risotto when it is cooked and mix, then take the pan off the heat.

6

Add the Butter and chopped Parsley and stir until the Butter is completely melted and integrated.

7

Sprinkle the grated Parmesan Cheese over dishes as you plate and serve.

Sauteed Pepper and Aubergine Risotto a la Francesco Delfino
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