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Kinoto d'automne au quinoa, potimarron, châtaignes et noisettes
Un kinoto crémeux inspiré du risotto, réalisé avec du quinoa, du potimarron, des châtaignes, des noisettes grillées et du persil. Version végétarienne avec du Grana Padano ou version 100 % végétale avec levure alimentaire et crème végétale. Rapide, réconfortant et parfait pour les soirées d'automne.
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Cost Breakdown
Critical Success Points
- • Faire revenir oignon et potimarron sans brûler
- • Cuisson du quinoa avec le bouillon couvert
- • Incorporer fromage/crème pour obtenir la bonne onctuosité
Safety Warnings
- • Manipuler l'huile chaude avec précaution pour éviter les éclaboussures.
- • Le potimarron chaud peut brûler : laisser refroidir légèrement avant de le couper.
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