Food & nutrition
Beetroot quinoa risotto with goat’s cheese
Published 16 December, 2015
Beetroot quinoa risotto
11 SmartPoints® per serving
2 large beetroot, trimmed, scrubbed and chopped into bite-size pieces
- Preheat the oven to Gas Mark 6/200˚C/fan oven 180˚C. Wrap the beetroot in foil and roast for 45-60 minutes until tender. Set aside.
- While the beetroot is cooking, heat the quinoa in a large saucepan for a few minutes to drive off any water, then add the oil, onion and celery. Continue cooking over a low heat for around 10 minutes until the onion and celery have softened, stirring frequently to prevent them catching and adding a little water if they do.
- Add the stock and bay leaf, and simmer gently for around 10–12 minutes, stirring occasionally, until the liquid is almost all absorbed and the quinoa is tender.
- Stir in the beetroot, season to taste and serve with the goat’s cheese sprinkled over and scattered with the chives.