This is such an easy vegetarian recipe and a bit healthier than your traditional risotto! 🍚🍚 Can easily be made dairy free by leaving out the butter and using cashew cheese instead of goats cheese!
Beetroot Quinoa Risotto
Prep time:
Cook time:
Serves: 4 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Serves: 4 People
Ingredients
- 2 Beetroots
- 500g Quinoa
- 1 Litre Vegetable stock
- Almonds
- Butter
- Goats Cheese, (use cashew cheese for vegan option)
- Toasted pepitas
- Black pepper
Method
- 1)
Drizzle beetroot in olive oil and place each one individually in wrapped in 2 sheets of alfoil. Put into the oven on 160C for 2.5 hours.
- 2)
After 2.5 hours take the beetroot out of the oven, unwrap, allow to cool, cut each end off and the skin should peel away easily. Put them into a blender and blend into a puree.
- 3)
Put quinoa and stock into a pan on a high heat, leave to absorb/cook for 15 – 20 minutes. No need to stir it.
- 4)
Reduce quinoa to medium heat and slowly add beetroot puree to quinoa.
- 5)
Add a knob of butter and let melt
