Quinoa Risotto with Squash, Orange and Parmesan cheese

Quinoa Risotto with Squash, Orange and Parmesan cheese

Quinoa Risotto with Squash, Orange and Parmesan cheese

Quinoa risotto recipe is a creamy and lighter version of the classic one made with rice: learn how to make a delicious quinoa risotto with pumpkin and orange.

October 10, 2016

Dietary Consideration

Season & Occasion

serves for

4

total time

1 HR 40 MIN

ingredients

squash
1 small, acorn
Olive oil
4 tbsp
Shallot
1, finely chopped
Garlic
2 cloves minced
Sage
1/2 tsp, dried
Quinoa
180 g, rinsed a few time
White wine
125 ml, dry
Vegetable broth
1250 ml, kept hot on stove in saucepan
Orange
1, juice and zest, finely sliced
Extra-virgin olive oil
2 tbsp
Parmesan
3 tbsp, finely grated
Kosher salt
Pepper
black, freshly ground
Parmesan
Sage
3 - 4 tbsp, leaves, finely sliced

Preparation

For the quinoa risotto

To prepare the quinoa risotto recipe preheat the oven to 190°C (170° fan).

Cut the squash into 2.5 cm thick slices and discard the seeds and stringy pulp.

Toss on a rimmed baking sheet with 2 tbsp olive oil and plenty of seasoning.

Roast for 30-40 minutes until tender to the point of a knife.

Remove from the oven and set aside to cool.

Heat the remaining olive oil in a large saucepan set over a medium heat.

Add the shallot, garlic, and a pinch of salt, and sweat for 5-6 minutes until softened.

Stir in the quinoa and cook for 2-3 minutes until coated in the oil and starting to colour.

Add the wine and let it reduce almost entirely, about 4 minutes.

Stir in half a cup of the hot broth and cook until absorbed by the quinoa, stirring frequently, before adding the next batch of broth.

Repeat until the quinoa is soft and tender and nearly all of the broth has been used up, 20-25 minutes; add more broth if needed.

Cut the skin away from the squash slices and cut the flesh into strips.

Stir into the quinoa risotto along with orange juice to taste as well as the orange zest.

Stir in the extra-virgin olive oil, Parmesan, and seasoning to taste.

To serve

Ladle the quinoa risotto into bowls and serve with freshly shaved Parmesan and a sprinkle of sage on top.

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