Belle’s Tomato Quinoa Risotto

Roasted Tomato Quinoa Risotto

It’s recipe time! Today I am very excited to welcome the first food contributor to Hanna’s Places: Meet Belle! I found her blog, Cakelets and Doilies when I was falling down the rabbit hole of yummy recipes on Pinterest one day late at night. I’m so happy that she agreed to join Hanna’s Places and contribute one of her brilliant recipes, a tomato quinoa risotto. As I told you yesterday, it took me quite some time to finally try out quinoa, so Belle’s suggestion to make tomato quinoa risotto fitted perfectly! It’s a flavoursome and hearty meal, especially good on a cold night.

Ingredients for Tomato Quinoa Risotto

Serves 2

250 grams cherry tomatoes, halved
Good drizzle of olive oil
Sprinkle of sugar and salt

1 tablespoon olive oil
20 grams butter
1 onion, finely chopped
600ml-800ml homemade or good quality vegetable stock
1 garlic cloves, crushed
Season with salt and pepper to taste
1 cup white quinoa
1 tablespoon tomato paste
1/4 cup white wine
1 cup grated parmesan cheese
1/4 cup basil leaves

How to cook Tomato Quinoa Risotto

Preheat oven to 160 degrees celsius. Place tomatoes, cut-side up, on a baking tray and drizzle with oil. Sprinkle with sugar and salt. Bake for 25 minutes or until softened.

Bring vegetable stock to the boil, reduce heat, and keep at a gentle simmer.

Rinse quinoa by placing the quinoa in a fine-mesh strainer, rinse thoroughly with water, drain and set aside.

Heat 1 tablespoon oil and butter in a saucepan over medium heat. Add onion and garlic, cook until it’s soft without colouring. Add quinoa, stirring to coat the grains, then stir in tomato paste and wine. Simmer for 1 minute or until wine has evaporated. Add a ladleful of hot stock, stirring until most of the liquid has been obsorbed. Keep adding ladlefuls of stock, stirring, allowing each ladleful to be absorbed before adding the next. Turn the heat down if required. The quinoa is cook when the grains look almost translucent and the germ seperates from the seed. I like the quinoa with a slight bite to it (al dente) and find that it needs only about 600ml of stock. Add more stock and cook for a bit longer if you prefer the quinoa less al dente.

When quinoa is cook to your liking, stir in roasted tomatoes and grated parmesan cheese. Season with salt and pepper to taste. Scatter with basil leaves and shaved parmesan cheese to garnish.

There you have it, a yummy tomato quinoa risotto. Let me know if you tried it!

10 Comments

  • Jessica (Coco/Mingo)
    October 2, 2013
    Reply
     

    This looks delicious! I need to add this to my list of quinoa recipes :) YUM!

    • hanna
      October 2, 2013
      Reply
       

      You definitely should :)

  • Nathaniel
    October 3, 2013
    Reply
     

    This looks great. Lucy’s been transitioning me towards vegetarianism, and it’s things like this that help me on my way!

    • hanna
      October 3, 2013
      Reply
       

      You should definitely try it! I just had it for lunch and it was so delicious, can’t wait to try it again.

      My flatmate is a vegetarian as well, so I definitely know how important it is to find good and yummy recipes :)

  • miss b
    October 3, 2013
    Reply
     

    This looks so colourful, healthy and delicious too. I have only tried quinoa once but I’m sure I would enjoy this recipe. Must pop over to Belle’s blog.

    • hanna
      October 3, 2013
      Reply
       

      You must! You will find so many more great and yummy recipes there :).

      And this one definitely tastes wonderful as well, for me it was a great introduction to quinoa!

  • Charlotte
    October 3, 2013
    Reply
     

    Yum, this looks so good! I’ve never really thought of using quinoa in risotto, what a good idea!

    • hanna
      October 3, 2013
      Reply
       

      It’s really good! I have never eaten ‘real’ risotto with rice before, so this is on my list as well :)

  • Emily
    October 4, 2013
    Reply
     

    This looks delightful! I love quinoa and I love risotto.. never thought about combining both!

    • hanna
      October 4, 2013
      Reply
       

      you should definitely try it! millet risotto is also a pretty yummy meal :)


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