Quinoa Risotto with Grana and Sage

For the Quinoa Risotto with Grana and Sage, first rinse the quinoa in a sieve and drain. Rinse the sage, shake dry and finely chop 2-3 leaves. Peel and finely chop the onion and garlic. Peel the carrots and cut into fine strips or coarsely grate them together with the pumpkin.

Heat the butter in a pot and sweat the onion with the garlic until translucent. Mix in the quinoa, chopped sage, carrots and pumpkin and deglaze with the wine. Let simmer a bit, then pour orange juice and soup. Simmer half closed for 15-20 minutes, stirring occasionally and adding a little more soup if necessary.

Grate the cheese. Set aside some beautiful sage leaves for garnish, cut the rest into fine strips.

Mix about 20 g of Parmesan into the Quinoa Risotto with Grana and Sage and season with salt and pepper. Divide into bowls and serve sprinkled with sage strips and Parmesan. Serve garnished with sage leaves.

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