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
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!