This is my infamous quinoa risotto, that made headlines around Australia when I dared to serve it to the judges on Master Chef in a traditional risotto challenge! I make my family quinoa risotto because it less refined, and much more nourishing and waistline friendly than risotto rice. Plus the texture is amazing too! Look for white quinoa- it will give a more authentic result.
- 30g butter
- 3 cloves garlic, chopped finely
- 4 sprigs thyme
- 1/2 cup white wine
- 1 1/2 cups WHITE quinoa, rinsed and drained
- 3-4 cups of stock, as needed*
- 1 1/2 cups pumpkin, peeled and cubed
- 4 leaves kale, finely shredded
- zest of 1 lemon
- 1/2 cup finely grated pecorino cheese, or to taste
- seasoning, to taste
- To make the risotto, place butter in a saucepan and set over medium heat. Add finely chopped onion, garlic and 2 sprigs thyme and cook until translucent. Add wine and cook for a minute. Add quinoa and coat in the mix, then add 3 cups of stock, cover and allow to simmer gently, adjusting temperature and stirring occasionally. After 8-10 minutes add pumpkin and continue simmering gently until quinoa is cooked and pumpkin is tender, adding a little more stock if necessary. The risotto should be a little wet, not completely absorbed. When Quinoa is soft, add kale, lemon zest, 60 grams parmesan cheese and 2 sprigs thyme, season and stir to combine. Remove from heat and serve immediately.
- Traditionally risotto is served on a plate, not a stodgy pile in a bowl- it should flood the plate like a beautiful puddle, all oozing and glorious! Finish with a final grating of cheese.
*home made chicken or vegetable stock makes the very best risotto. They are really simple to make. I make mine in
advance and freeze in portions.