Amaranth Risotto


300g of amaranth

¼ cup onion, small dice

5 cloves garlic, minced

1 Brazilian zucchini medium diced

1 Italian zucchini, diced

1/3 cup of walnuts

4 tablespoons of açaí oil

3 tablespoons olive oil

thyme to taste

¼ cup chives

1 lemon, zest and juice

Salt to taste


1. In a pan, brown the onion, add the amaranth and water gradually until the grains are aldente.

2. In a very hot frying pan place 2 tablespoons of olive oil. Sauté zucchini over high heat so that they do not get soft.

3. In a small sauté pan heat the remaining oil, add the garlic. Fry garlic, don’t let it burn.

4. Mix zucchini with amaranth and garlic. Finish lemon juice and zest, chives, thyme, açaí oil and salt. Garnish with walnuts and serve.

Recipe developed by Alessandra Luglio and team.