Peruvian Quinoa Risotto with Squash and Aji Amarillo Shrimp

Name: Peruvian Quinoa Risotto with Squash and Aji Amarillo Shrimp
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Peruana
Ingredients: 1 1/3 cups white quinoa; 1 lb medium shrimp, peeled and deveined; 1.1 lb macre squash or butternut squash, diced; 1 1/4 cups red onion, finely chopped; 1 tbsp garlic, minced; 3 tbsp aji amarillo paste; 3 3/4 cups vegetable or seafood stock; 1/2 cup white wine; 4 oz Peruvian fresh cheese, crumbled; 2/3 cup evaporated milk; 3 tbsp vegetable oil; 2 tbsp butter; 2 tbsp huacatay, chopped; 2 tbsp lime juice; 1/4 cup pumpkin seeds; 1/4 cup cilantro, chopped; 1 1/4 tsp salt; 1/2 tsp black pepper

An original Peruvian-inspired dish that combines quinoa cooked risotto-style with roasted squash, fresh cheese, aji amarillo, and sautéed shrimp, finished with huacatay, lime, and toasted pumpkin seeds for a creamy-crunchy contrast.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

240 g white quinoa (enjuagada)
450 g medium shrimp, peeled and deveined (without cola if desired)
500 g macre squash or butternut squash, diced (cubes of 2 cm)
180 g red onion, finely chopped (divided)
12 g garlic, minced (divided)
45 g aji amarillo paste (divided)
900 ml vegetable or seafood stock (hot)
120 ml white wine (optional pero recomendado)
120 g Peruvian fresh cheese, crumbled (or queso fresh firme)
160 ml evaporated milk
45 ml vegetable oil (divided)
30 g butter (divided)
10 g huacatay, chopped (or menta negra peruana)
30 ml lime juice (freshly squeezed)
30 g pumpkin seeds (tostadas)
12 g cilantro, chopped
8 g salt (or to taste)
2 g black pepper (or to taste)

Nutrition facts

per serving

525 kcal

Calories

28 g

Protein

45 g

Carbs

24 g

Fat

6 g

Fiber

39 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyShellfishSulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the squash on a baking tray and toss it with 1 tablespoon vegetable oil, 1/4 teaspoon salt, and a pinch of black pepper. Roast for 25 minutes, turning halfway through, until golden and tender.
2
Rinse the quinoa under cold water until it stops foaming. Drain well and set aside.
3
Heat the stock in a small saucepan and keep it over low heat so it stays hot throughout cooking.
4
Season the shrimp with 1 tablespoon lime juice, 1 tablespoon aji amarillo paste, 1/4 teaspoon salt, and a pinch of black pepper. Let them rest for 10 minutes while you prepare the base.
5
In a wide pot, heat 1 tablespoon vegetable oil with 1 tablespoon butter over medium heat. Add 3/4 of the red onion and sauté for 4 minutes. Stir in half of the garlic and cook 1 minute more.
6
Add the drained quinoa to the pot and stir for 2 minutes to lightly toast it. Pour in the white wine and let it reduce almost completely.
7
Add 1 cup of the hot stock and cook, stirring often. Continue adding the remaining stock gradually, waiting until the quinoa absorbs most of the liquid before adding more. Cook for 18 to 20 minutes, until the texture is creamy and the quinoa is tender.
8
Stir in the remaining aji amarillo paste, evaporated milk, crumbled fresh cheese, huacatay, and roasted squash. Mix gently and cook for 2 to 3 minutes. Adjust with salt and black pepper.
9
While the quinoa finishes, heat a large skillet over medium-high heat with the remaining 1 tablespoon vegetable oil and remaining 1 tablespoon butter. Add the rest of the red onion and cook for 1 minute. Add the remaining garlic and sauté for 30 seconds.
10
Add the marinated shrimp to the skillet and cook them for 1 to 2 minutes per side, until pink and just firm. Add the remaining lime juice and chopped cilantro; toss quickly and turn off the heat.
11
Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan, until fragrant.
12
Serve the quinoa risotto creamy in shallow bowls, top with the aji amarillo shrimp, and finish with the toasted pumpkin seeds. Serve immediately.

Chef tips

If you want an even silkier texture, add 2 to 3 extra tablespoons of hot stock right before serving. Do not overcook the shrimp so they stay juicy.

Substitutions

You can replace the fresh cheese with firm panela cheese. If huacatay is unavailable, use a mix of fresh mint and a little cilantro. For an alcohol-free version, replace the white wine with more stock and a few extra drops of lime juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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