Quinoa risotto with spinach

I once talked to a chef about risotto and he explained me that they add at least 250g butter per person!!! WOOOOW, that's a lot of saturated fat I thought to myself - so I came up with a much lighter version which is packed with proteins.

INGREDIENTS

  • 80g raw quinoa
  • 125g drained cannellini beans
  • 1/2 onion
  • 210g frozen spinach
  • 3-4dl vegetable broth
  • 10g grated parmesan cheese
  • 1/2 Tbsp coconut oil

INSTRUCTION

  1. Heat coconut oil and glaze onion
  2. Add raw quinoa and frozen spinach and deglaze with vegetable broth
  3. Let cook until all the water is absorbed
  4. Mix parmesan cheese and cannellini beans