Tue, 7 June 2016
TURMERIC QUINOA RISOTTO
INGREDIENTS:
½ White Onion
2 Cloves of Garlic (Sliced)
1 Tbsp Turmeric
½ Tsp Fennell Seeds
1 Tbsp Sunflower Oil
1 Tbsp Vegetable Stock Powder
180g Cherry Tomatoes
170g Roasted Sweet Potato (250g Raw)
190g Precooked Quinoa
Generous Pinch of Salt
Generous Pinch of Freshly Ground Black Pepper
30g Hard Goats Cheese
Juice and Zest of ½ Lemon
METHOD:
Put the onion, garlic, turmeric, fennel seeds and sunflower oil into a wide bottomed frying pan and sauté for two minutes until soft. The wider the pan, the quicker the risotto will cook.
Add 250ml of Water and the vegetable boullion powder and simmer for a minute before adding the tomatoes. Cover and continue to heat for a further 4 minutes until the tomatoes breakdown.
Add the roasted sweet potato to the pan with a further 125ml of water. Use the back fo your spoon or a spatula to break down any larger bits of tomato or sweet potato – watch out for splashes. You want to make sure that it's really smooth and completely break down any lumps. Once it's a lovely thick mixture, add a final 125ml of Water and the quinoa and stir through.
Add the salt and pepper and leave on the heat for a further 3 mins or until you get a think, risotto like mixture. Stir trough the grated cheese, lemon juice and zest and serve hot.
