Quinoa risotto (quinotto) with roasted cherry tomatoes

Name: Quinoa risotto (quinotto) with roasted cherry tomatoes
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 250 g cherry tomatoes; 2 cloves of garlic; 2 tbs olive oil; 4-5 cups of vegetable stock; 1 tbs butter; ½ brown onion; 1 ½ cups quinoa; ⅓ cup white wine; ¾ cup rocket leaves; salt and pepper; BASIL PESTO:; ½ cup basil leaves; 2 tbs cashews; 2 tbs grated Parmesan cheese; 1 clove small of garlic; 1 ½ tbs olive oil; salt and pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings
4 servings
Calories
456 kcal
Course
Side Dish, Main Course, Salad
Cuisine
Vegetarian

Quinoa risotto (quinotto) with roasted cherry tomatoes

Omar Parker

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A delicious and healthy rice free risotto.

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Ingredients

Servings

250 g cherry tomatoes 1 ½ cups
2 cloves of garlic paper on
2 tbs olive oil
4-5 cups of vegetable stock
1 tbs butter
½ brown onion diced
1 ½ cups quinoa rinsed under running water for 2 minutes
⅓ cup white wine optional
¾ cup rocket leaves
salt and pepper
BASIL PESTO:
½ cup basil leaves packed
2 tbs cashews
2 tbs grated Parmesan cheese
1 clove small of garlic
1 ½ tbs olive oil
salt and pepper

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Instructions

Preheat the oven to 180 celsius (350 fahrenheit) and toss the cherry tomatoes and garlic in 1 tbs of olive oil and place in a small baking tray. Roast for 20 minutes or until tender and the skin has started to shrivel and split.
While the tomatoes are roasting place the basil leaves, cashews, garlic, parmesan and oil in a food processor. Pulse to combine.
Place a medium saucepan over a high heat and add the vegetable stock. Bring to a boil. Cover and reduce the heat to low.
Place a large saucepan over a medium heat and add the butter. Once the butter has melted add the onion and cook until translucent, about 5 minutes. Remove the garlic cloves from baking tray and squeeze the garlic from the paper and add to the onions. Squash the roasted garlic and cook for 1 minute. Add the quinoa and coat in the butter, onion and garlic mixture until the quinoa starts to turn translucent.
Add the wine and cook until it's absorbed. Add the stock, a ladle at a time, and cook until absorbed before adding another ladleful, stirring as you go. Once the quinoa is tender remove the saucepan from the heat and add the remaining 1 tbs of olive oil and half the cherry tomatoes. Stir, squashing the cherry tomatoes against the side of the saucepan to release their juices. Check the seasoning and adjust as necessary. Lastly add the rocket leaves and stir to combine before serving immediately with dollops of pesto.

Nutrition Information

Show Details

Calories 456kcal (23%) Carbohydrates 50g (17%) Protein 12g (24%) Fat 22g (34%) Saturated Fat 4g (20%) Cholesterol 9mg (3%) Sodium 1017mg (42%) Potassium 585mg (17%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 1165IU (23%) Vitamin C 17.1mg (19%) Calcium 82mg (8%) Iron 3.9mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 456 kcal

% Daily Value*

Calories	456kcal	23%
Carbohydrates	50g	17%
Protein	12g	24%
Fat	22g	34%
Saturated Fat	4g	20%
Cholesterol	9mg	3%
Sodium	1017mg	42%
Potassium	585mg	12%
Fiber	5g	20%
Sugar	4g	8%
Vitamin A	1165IU	23%
Vitamin C	17.1mg	19%
Calcium	82mg	8%
Iron	3.9mg	22%