Roasted Beetroot and Squash Quinoa Risotto with Spinach and Creamy Blue Cheese

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Roasted Beetroot Quinoa with Blue Cheese PostA twist on risotto, this version is made with Quinoa which was regarded by the Incas as the ‘mother of all grains’ and prized for its nutritional value. It contains all the essential amino acids, has high levels of calcium and iron and is also gluten-free. The roasted root vegetables give this dish a sweet and earthy flavour and the blue cheese a sharp and salty contrasting finish. It can be made and served in the casserole.

Serves 4

Cooking Time: 20 minutes

What You’ll Need:

  • 500g (1lb) raw beetroots
  • 1kg (2lb) winter squash – Butternut
  • 3 tablespoons olive oil
  • 400g (1lb) young spinach
  • 1 large onion- finely chopped
  • 4 cloves garlic – finely chopped
  • 280g (10oz) Quinoa
  • ½ teaspoon dried chilli flakes
  • 1 tablespoon fresh thyme – chopped or 1 teaspoon dried thyme
  • 250ml (1 cup) dry white wine
  • 1 Litre (4 cups) good quality stock (vegetable or chicken)
  • 50g grated parmesan cheese
  • 85g (3oz) Danish soft blue cheese
  • Salt and pepper

What To Do:

  • Preheat oven to 200°C / 400°F / Gas mark 6 and fan oven : 180°C. Peel and chop the squash and beetroots into 2-3cm (¾-1 inch) dice.
  • Place onto a baking tray and coat in 2 tablespoons of the olive oil. Season with some salt and pepper and roast in the oven for 45 minutes until the edges are caramelised.
  • Wash the spinach and wilt by steaming for 2 minutes and set to one side for later.
  • Heat the remaining 1 tablespoon of olive oil in the casserole and add the chopped onions and garlic, cook for 3-4 minutes until lightly golden.
  • Rinse the quinoa under running water, drain and add to the casserole along with the chilli flakes, thyme and white wine. Pour in the stock and bring to the boil. Reduce the heat to maintain a simmer and cook for 15 minutes until the liquid has been mostly absorbed. Stir occasionally.
  • Stir in the grated parmesan. Once melted, lightly stir in the wilted spinach and roasted vegetables.
  • Break the blue cheese into small pieces and scatter on top of the risotto.

 

Recipe from Le Creuset online.

For some ideas on how to eat healthy read our review on Honestly Healthy.

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