Amaranth Risotto

• 300g amaranth (the grain)
• ¼ cup onion, in small cubes
• 5 garlic cloves, chopped
• 1 Brazilian zucchini, diced
• 1 Italian zucchini, cubed
• 1/3 cup walnuts
• 4 tablespoons of açaí oil
• 3 tablespoons of olive oil
• Thyme to taste
• ¼ cup chives
• 1 lemon, zest and juice
• Salt to taste

Method of Preparation:

1. In a pan, brown the onion, add the amaranth and water little by little until the grains are hot.
2. In a very hot frying pan, add 2 tablespoons of olive oil. Brown the zucchini over high heat so they don't become soft. It must be very firm!
3. In a small frying pan heat the remaining olive oil, add the garlic. Fry the garlic without letting it burn.
4. Mix the zucchini with the amaranth and garlic. Finish with lemon zest and juice, chives, thyme, açaí oil and salt. Decorate with walnuts and serve.