Sunday, 20 July 2014


It's meat free Monday, and here's what i''m making tonight.
I love risotto. Pumpkin risotto & mushroom risotto are probably my favourites, but you really can't get more beautiful than a beetroot risotto. This one is different as it's made with quinoa. This really ramps up the protein content of the dish, which is great because it's vegetarian.

serves 1-2
100g quinoa
1 red onion
2 raw beetroots
200ml vegetable stock
200ml beetroot juice  (home made or shop bought)
bunch of watercress

bunch of chives
2 tablespoons sour cream
1 teaspoon mustard
for the sourcream, chop around 2 tablespoons of fresh chives. mix the mustard into the sour cream and stir in the chopped chives. Put in the fridge until you're ready to serve it.

preheat the oven to 200c

1 Wash and slice one of the beetroots. place in an oven proof dish & drizzle with light olive oil or other cooking oil. toss it in the oil so that the slices are well covered. put in the oven for about 30 mins until cooked and crispy.  ( I drained mine onto some kitchen towel and came up with some kind of abstract water colour type creation :)

2 Mix the beetroot juice & vegetable stock together.

 Wash and grate the second beetroot and set to one side,

3 Meanwhile on with the risotto. Peel & chop the red onion. Add 2 tablespoons light olive oil to a saucepan and saut√© the onion for a few mins until it starts to soften and brown a little. Then Add in the dry quinoa. using a wooden spoon, mix it all around so that the quinoa is covered in the oniony oil mix.

4  Transfer to a saucepan with the beetroot juice & stock. Stir well & bring to the boil.

5  Add the beetroot you grated earlier to the saucepan. 

6  Reduce the heat to a simmer and cover the pan with a lid. Give it a stir every 5 mins or so to stop the bottom sticking.

7 After around 20 mins the liquid should be absorbed & the quinoa cooked. (The timing depends on how low you have your heat. If its not done, don't panic, it's just going to take a little longer.)
If all the liquid has been absorbed but the quinoa isn't cooked, then just add a little more stock until the quinoa IS cooked.   Like traditional risotto, it takes a little bit of trial & error but you'll get there in the end and it will be so worth it!
serve with the slices of beetroot you roasted in the oven, some fresh watercress (or rocket is nice too)  & the sourcream & chive dip.

No comments:

Post a Comment