Coconut Milk Quinoa Risotto

Allergen Free Recipes

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Creator　　　 Lau Ying Acer, Siu Tsz Fung, Siu Chui Yu

Prep Time　　45 mins

Cook Time　　10-15 mins

Total Time　　55-60 mins

Servings　　　2-3

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Ingredients

Instructions

1. Wash the rice and quinoa, cook them in the rice cooker with equal portion of water 2. Chop mushroom into small pieces. Wait the quinoa rice to be cooked. 3. Heat 1 teaspoon of olive oil on the stir fry pan, then add mushroom and stir fry them 4. When the mushroom is half- cooked, add the quinoa rice, sweet pea and vegetable broth and mix them together 5. When most of the vegetable broth is absorbed, add in the coconut milk and mix well until you get a thick consistency 6. Season with a pinch of salt and serve

Nutrition（per serving）