Quinotto with shrimp, spinach and celeriac

Name: quinotto with shrimp, spinach and celeriac
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 275 g 3 color quinoa; 380 ml fish fond; 400 g celeriac; 3 el mild olive oil; 400 g frozen raw peeled pink shrimps thawed; 300 g fresh spinach; 250 ml semi skimmed milk; 1 el dried sage; 100 g chilled hüttenkäse cheese

Risotto with quinoa instead of rice, that is: quinotto. With celeriac, shrimp, spinach, sage and cottage cheese.

Ingredients

Kitchen Stuff

1 blender

Directions

Cook the quinoa in the fish stock for 8 minutes until done. Leave for 5 minutes with the lid on the pan.
Meanwhile, peel the celeriac and cut into equal pieces. Boil the celeriac for 8 minutes in the milk.
Heat the oil in a frying pan. Fry the shrimps for 3 min. Scoop regularly. Remove from the pan and keep warm under a plate.
Heat the oil in the pan. Add the spinach in parts and allow to shrink. Drain in a colander.
Remove the pan with celeriac from the heat and mash the celeriac and milk with a hand blender until smooth. Season with salt and pepper.
Mix the sage through the cottage cheese. Stir the celeriac puree, spinach and shrimp through the quinoa and spread the cottage cheese over it.