0 from 9 votes
Quinoa risotto (quinotto) with roasted cherry tomatoes
A delicious and healthy rice free risotto.
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
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.