This colorful risotto is made with beets, not only it looks amazing but it also tastes great! Enjoy this Risotto recipe by @zazachef_cook.eat.repeat We used Ancient Harvest Traditional Quinoa for this recipe.
This colorful risotto is made with beets, not only it looks amazing but it also tastes great! Enjoy this Risotto recipe by @zazachef_cook.eat.repeat We used Ancient Harvest Traditional Quinoa for this recipe.
¾ cup of Ancient Harvest Traditional Quinoa (raw)
2 ½ cups of chicken stock (more or less)
1 tbsp butter
1 onion, diced
1 tbsp garlic, chopped finely
¼ cup of grated parmesan
Salt & Pepper to taste
1 package of ready to eat cooked beets (Love Beets is what I used)
1 small tube of goat cheese
In a large, heavy-bottomed pot (or pan with high edges) add the butter and turn to medium heat.
Once hot, add the onion and stir every few minutes for 5-6 minutes, until the onion just starts to brown and is very soft.
Add the garlic and stir for 30 to 60 seconds, until fragrant.
Add the quinoa to the pan and let toast for 3 to 5 minutes, stirring frequently.
Slowly pour in the chicken stock half a cup at a time and stir together. Let simmer for a couple of minutes until the broth is absorbed, stirring constantly. Continue to add the broth after it is being absorb and simmer for about 15-20 minutes, until mostly absorbed. Stir every 2-3 minutes. If boiling or cooking too quickly reduce heat slightly.
Meanwhile place the beets in a blender with the juice in comes with and blend until you get a creamy texture, set aside.
Once the quinoa is cooked and the broth mostly absorb, add the salt and pepper to taste and finish with the parmesan. Transfer the “quisotto” to a bowl and add the creamy beet to it. Mix well. Divide in bowls or plates and add some small pieces of goat cheese for topping.
Serve immediately.
