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Quinoa Risotto with Butternut Squash

Quinoa Risotto with Butternut Squash

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Servings

Ingredients

  • 3 cup butternut squash diced
  • olive oil spray
  • sea salt
  • Freshly ground black pepper
  • 2 cup vegetable broth
  • ½ cup white wine
  • 1 cup quinoa rinsed
  • 1 onion finely diced
  • 1 red pepper finely diced
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • 1/8 to ¼ teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 4-6 cloves garlic minced
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh sage minced
  • 1 cup thawed frozen peas
  • 3 ounce goat cheese
  • ¼ cup parmesan cheese
  • 2 tablespoon walnuts toasted

Instructions

  •        Preheat oven to 425 degrees.  Spray olive oil on the diced butternut squash and toss.  Season with salt and pepper.  Place on a rimmed baking sheet and bake for 30 minutes, tossing occasionally.
  •       Bring broth to simmer over medium heat.  Keep warm.
  •       Sauté onion and pepper in olive oil over medium high heat for 8 minutes, stirring often.  Lower heat to medium. Add garlic and stir for 30 seconds.  Add rinsed quinoa and cook 2 minutes more.
  •       Add wine, salt and cayenne pepper.  Cook until wine has absorbed and then add in just enough vegetable broth to cover.  Continue stirring frequently and adding broth until all but ½ cup of the broth has been added.  This should take about 20 minutes.
  •       Add in thyme, sage, peas and goat cheese.  Stir for two minutes and then remove pan from heat.  (There will still be a little liquid remaining. )
  •       Add in squash and walnuts.  Place on a plate and garnish with parmesan cheese.
  • Credit: Wendy Polisi