HomeFood & drinkRoasted Beetroot and Squash Quinoa Risotto with Spinach and Creamy Blue Cheese

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

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Type of cooking:  Oven
Preparation time: 0 minutes
Ingredients (for 4 people) :


Preheat the oven to 200C/ 400F, Gas mark 6.

Peel and chop the squash and beetroots into 2-3cm squares. PLace onto a baking tray and coat in 2 tbsp of olive oil. Season to taste and roast in the oven for 45 minutes until the edges start to caramelise.

Next wash the spinach and wilt by steaming for 2 minutes then set aside for later.

Heat the remaining 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 shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe was provided by Le Creuset.

User comments

another free recipe every day

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