Our twist on a traditional risotto made using our quinoa. Using quinoa instead of rice makes the risotto feel lighter and it gives it a delicious nutty flavour. Our quinoa is also packed with plant-protein and fibre so it’s a lot more nutrient-dense than a traditional risotto.
- 4 cups cubed butternut
- 2 tbs olive oil
- Pinch salt
- 1 red onion (sliced)
- 2-3 tbs of butter or olive oil
- 2 tbs of chopped sage
- 1 clove of garlic (crushed)
- Pinch of salt and pepper
- 1 tbs of red wine vinegar
- 1 cup of Kiwi Quinoa
- 1-1.5 litres of bone broth or vegetable stock
- Parmesan cheese
- Fresh parsley
- Crispy brussel sprouts
Preheat the oven to 180 degrees. Chop the butternut into small cubes. Drizzle with olive oil and a pinch of salt and pop into the oven to cook for 20-30 minutes until golden brown.
In a large pan melt butter or olive oil and add the red onion, herbs, garlic and salt and pepper. Cook on a medium heat for five minutes until the onions are nice and caramelised.
Rinse the quinoa and add to the pan. Toss around in the onion mixture for a few minutes before adding the red wine vinegar. Then slowly start adding the stock one cup at a time as you would a normal risotto.
This will take around half an hour on low heat. You don’t have to keep as much of a careful eye on it as a normal risotto. After 30 minutes or so the tails of the quinoa will begin to show and the quinoa will be cooked though - If you’re not sure just taste it.Once the risotto has cooked stir through half of the butternut. Serve with the rest of the butternut on top and we also added some parsley, parmesan cheese and some crispy brussel sprouts.