Squash Quinoa- Risotto
Oct. 18th, 2014 08:23 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sealiefor lodondria. I really like this one. I've experimented with blue cheese. I've also done it with wild red rice instead of quinoa. Steve and Danny ate this when they were at the guide sanctuary in the sentinel fusion I wrote.
Squash Quinoa- Risotto
Serves 4
Ingredients
• 1 or 2 large squash (depending on size) Acorn, Harlequin or Munchkin, not necessarily Butternut.
• 2 or x^n garlic cloves, peeled and crushed (amount of garlic depends on your taste; I like four)
• 2 tbsp olive oil,
• sea salt (optional, actually)
• 1 large knob of goat's butter (optional)
• 1 large onion, chopped
• 200g quinoa white or a mix of red and white
• 2 pints of liquid = 2 glasses white wine + hot chicken or vegetable stock
• generous handful of freshly grated parmesan cheese, plus extra to serve
cooking
1. Preheat the oven to 200C/400F/Gas 6.
2. Cut the squash in half, remove the seeds and place face down on a lightly oiled roasting tray.
3. Roast in the oven for 40-50 minutes in the middle shelf until softened and golden in colour.
4. Rinse the quinoa a lot – at least 4-5 times even if the packaging says that it has been pre-rinsed. If you want you can rinse the quinoa the morning or the night before and set it aside until needed. The quinoa will start sprouting increasing the nutrient value. Give it a final rinse or two before using if you’ve left it to sprout.
5. Put the quinoa in a pan with wine and stock, season, and bring to the boil. Turn the heat down so the stock is simmering. After about 15-20 minutes the quinoa should be soft and translucent and the white curl of the germ visible. All the liquid should be absorbed
6. While the quinoa is cooking, heat the olive oil in a frying pan and gently fry the onion and garlic until softened and then throw into the part cooked quinoa and stir.
7. Once the squash has cooked, cool slightly, then scrape the soft flesh away from the skin with a spoon onto a plate. Mash with a fork or knife with a knob of butter until it is fairly chunky in texture, sprinkle on some salt.
8. Remove the quinoa pan from the heat and gently fold in the roasted squash into the risotto with the parmesan, and season to taste. Add any extra stock if the risotto seems particularly thick.
9. Serve with extra parmesan sprinkled on top.
Squash Quinoa- Risotto
Serves 4
Ingredients
• 1 or 2 large squash (depending on size) Acorn, Harlequin or Munchkin, not necessarily Butternut.
• 2 or x^n garlic cloves, peeled and crushed (amount of garlic depends on your taste; I like four)
• 2 tbsp olive oil,
• sea salt (optional, actually)
• 1 large knob of goat's butter (optional)
• 1 large onion, chopped
• 200g quinoa white or a mix of red and white
• 2 pints of liquid = 2 glasses white wine + hot chicken or vegetable stock
• generous handful of freshly grated parmesan cheese, plus extra to serve
cooking
1. Preheat the oven to 200C/400F/Gas 6.
2. Cut the squash in half, remove the seeds and place face down on a lightly oiled roasting tray.
3. Roast in the oven for 40-50 minutes in the middle shelf until softened and golden in colour.
4. Rinse the quinoa a lot – at least 4-5 times even if the packaging says that it has been pre-rinsed. If you want you can rinse the quinoa the morning or the night before and set it aside until needed. The quinoa will start sprouting increasing the nutrient value. Give it a final rinse or two before using if you’ve left it to sprout.
5. Put the quinoa in a pan with wine and stock, season, and bring to the boil. Turn the heat down so the stock is simmering. After about 15-20 minutes the quinoa should be soft and translucent and the white curl of the germ visible. All the liquid should be absorbed
6. While the quinoa is cooking, heat the olive oil in a frying pan and gently fry the onion and garlic until softened and then throw into the part cooked quinoa and stir.
7. Once the squash has cooked, cool slightly, then scrape the soft flesh away from the skin with a spoon onto a plate. Mash with a fork or knife with a knob of butter until it is fairly chunky in texture, sprinkle on some salt.
8. Remove the quinoa pan from the heat and gently fold in the roasted squash into the risotto with the parmesan, and season to taste. Add any extra stock if the risotto seems particularly thick.
9. Serve with extra parmesan sprinkled on top.
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no subject
Date: 2014-10-18 10:40 pm (UTC)no subject
Date: 2014-10-19 09:08 am (UTC)but tasty.
no subject
Date: 2014-10-19 02:23 pm (UTC)no subject
Date: 2014-10-19 09:21 am (UTC)mash up some garlic with olive oil and mixed herbs. Half a handful of small tomatoes, top the tomato halves with the garlic mixture and roast with the squash (maybe only for about 30 mins, though). Dress the risotto with the tomatoes.
no subject
Date: 2014-10-19 09:01 am (UTC)I'm going to try this out.
Thank you!
no subject
Date: 2014-10-19 09:22 am (UTC)no subject
Date: 2014-11-04 09:04 am (UTC)I added some parsnip, too - just because I love parsnip - & it worked really well.
Thanks again!
no subject
Date: 2014-11-04 10:55 am (UTC)thinking, roasting the parsnip with tomatoes sprinkled with olive oil and herbs whilst you roast the squash....
no subject
Date: 2014-11-04 11:10 am (UTC)Mmmm, I like your idea for adding the tomatoes, too. Yum!
no subject
Date: 2014-10-20 06:40 am (UTC)no subject
Date: 2014-10-20 09:37 pm (UTC)the beauty of the dish, imo, is that you can just play with it. I like my salt and umami taste buds tickled.
no subject
Date: 2014-11-04 09:07 am (UTC)no subject
Date: 2014-11-04 10:57 am (UTC)I mostly use organic stock cubes that are *usually* lower salt than Knorr's et al. But yes, inherently, it is a salty dish. If you make it with a scraping of Roquefort Cheese it's salty salty.
no subject
Date: 2014-11-04 05:10 pm (UTC)no subject
Date: 2014-10-20 08:44 pm (UTC)no subject
Date: 2014-10-20 09:38 pm (UTC)