Conjure the brightness and warmth of sunset with this lush but light quinoa risotto. Swirled with beef biltong and gem squash and decorated with tangy peppers, smooth cottage cheese, and tricklings of balsamic glaze.
Sunset Quinoa & Biltong Risotto
Sunset Quinoa & Biltong Risotto
with baked gem squash, creamy cheese & piquanté peppers
Hands on Time: 35 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Spinach
- Balsamic Glaze
- Beef
- Chicken
- Chicken Stock
- Free-range Beef Biltong
- Garlic Clove
- Gem Squash
- Leeks
- Mild Piquanté Peppers
- Non-Alcoholic White Wine
- Smooth Low Fat Cottage Cheese
- White Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
BAKE THE GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a baking tray, cut-side up. Lightly drizzle with oil and season. Bake in the hot oven for 15-20 minutes until cooked through. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time.
BE PREPAAAARED!
Boil the kettle. Rinse the quinoa and set aside in a sieve to drain. Slice the trimmed Leeks in half lengthways and rinse thoroughly. Roughly chop and set aside. Dilute the stock with 500ml of boiling water.
QUINOA RISOTTO
Place a pot over a low-medium heat with a drizzle of oil or knob of butter. When hot, sauté the Leeks for 3-4 minutes until soft. Evenly stir through the grated garlic and the drained quinoa. Add the white wine and stir until evaporated. Stir in a ladleful of stock and allow it to be absorbed by gently simmering and stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 15-20 minutes until the quinoa is cooked and thickened.
LEAVES & CHEESE
While the risotto is on the go, toss the rinsed baby spinach with a drizzle of oil and some seasoning. Set aside for serving. Season the cottage cheese and set aside for serving.
FINISH IT UP
When the risotto is nearing completion, scoop out the cooked gem squash flesh and add to the pot along with three-quarters of the chopped biltong. Cook for 2-3 minutes, stirring until incorporated. On completion, season to taste and remove from the heat.
TIME TO TUCK IN
Plate up a heap of sunset-coloured risotto and dollop over the cottage cheese. Garnish with the chopped piquanté peppers and the remaining biltong. Drizzle over the balsamic glaze and serve with the fresh baby spinach on the side. A supper with South African flavour!
BAKE THE GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a baking tray, cut-side up. Lightly drizzle with oil and season. Bake in the hot oven for 25-30 minutes until cooked through. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time.
BE PREPAAAARED!
Boil the kettle. Rinse the quinoa and set aside in a sieve to drain. Slice the trimmed Leeks in half lengthways and rinse thoroughly. Roughly chop and set aside. Dilute the stock with 800ml of boiling water.
QUINOA RISOTTO
Place a pot over a low-medium heat with a drizzle of oil or knob of butter. When hot, sauté the Leeks for 4-5 minutes until soft. Evenly stir through the grated garlic and the drained quinoa. Add the white wine and stir until evaporated. Stir in a ladleful of stock and allow it to be absorbed by gently simmering and stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 15-20 minutes until the quinoa is cooked and thickened.
LEAVES & CHEESE
While the risotto is on the go, toss the rinsed baby spinach with a drizzle of oil and some seasoning. Set aside for serving. Season the cottage cheese and set aside for serving.
FINISH IT UP
When the risotto is nearing completion, scoop out the cooked gem squash flesh and add to the pot along with three-quarters of the chopped biltong. Cook for 3-4 minutes, stirring until incorporated. On completion, season to taste and remove from the heat.
TIME TO TUCK IN
Plate up a heap of sunset-coloured risotto and dollop over the cottage cheese. Garnish with the chopped piquanté peppers and the remaining biltong. Drizzle over the balsamic glaze and serve with the fresh baby spinach on the side. A supper with South African flavour!
BAKE THE GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a baking tray, cut-side up. Lightly drizzle with oil and season. Bake in the hot oven for 25-30 minutes until cooked through. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time.
BE PREPAAAARED!
Boil the kettle. Rinse the quinoa and set aside in a sieve to drain. Slice the trimmed Leeks in half lengthways and rinse thoroughly. Roughly chop and set aside. Dilute the stock with 800ml of boiling water.
QUINOA RISOTTO
Place a pot over a low-medium heat with a drizzle of oil or knob of butter. When hot, sauté the Leeks for 4-5 minutes until soft. Evenly stir through the grated garlic and the drained quinoa. Add the white wine and stir until evaporated. Stir in a ladleful of stock and allow it to be absorbed by gently simmering and stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 15-20 minutes until the quinoa is cooked and thickened.
LEAVES & CHEESE
While the risotto is on the go, toss the rinsed baby spinach with a drizzle of oil and some seasoning. Set aside for serving. Season the cottage cheese and set aside for serving.
FINISH IT UP
When the risotto is nearing completion, scoop out the cooked gem squash flesh and add to the pot along with three-quarters of the chopped biltong. Cook for 3-4 minutes, stirring until incorporated. On completion, season to taste and remove from the heat.
TIME TO TUCK IN
Plate up a heap of sunset-coloured risotto and dollop over the cottage cheese. Garnish with the chopped piquanté peppers and the remaining biltong. Drizzle over the balsamic glaze and serve with the fresh baby spinach on the side. A supper with South African flavour!
BAKE THE GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a baking tray, cut-side up. Lightly drizzle with oil and season. Bake in the hot oven for 25-30 minutes until cooked through. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time.
BE PREPAAAARED!
Boil the kettle. Rinse the quinoa and set aside in a sieve to drain. Slice the trimmed Leeks in half lengthways and rinse thoroughly. Roughly chop and set aside. Dilute the stock with 1,2L of boiling water.
QUINOA RISOTTO
Place a large pot over a low-medium heat with a drizzle of oil or knob of butter. When hot, sauté the Leeks for 5-7 minutes until soft. Evenly stir through the grated garlic and the drained quinoa. Add the white wine and stir until evaporated. Stir in a ladleful of stock and allow it to be absorbed by gently simmering and stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 15-20 minutes until the quinoa is cooked and thickened.
LEAVES & CHEESE
While the risotto is on the go, toss the rinsed baby spinach with a drizzle of oil and some seasoning. Set aside for serving. Season the cottage cheese and set aside for serving.
FINISH IT UP
When the risotto is nearing completion, scoop out the cooked gem squash flesh and add to the pot along with three-quarters of the chopped biltong. Cook for 4-5 minutes, stirring until incorporated. On completion, season to taste and remove from the heat.
TIME TO TUCK IN
Plate up a heap of sunset-coloured risotto and dollop over the cottage cheese. Garnish with the chopped piquanté peppers and the remaining biltong. Drizzle over the balsamic glaze and serve with the fresh baby spinach on the side. A supper with South African flavour!
Frequently Asked Questions
What is the preparation time for Sunset Quinoa & Biltong Risotto?
The preparation time for Sunset Quinoa & Biltong Risotto with baked gem squash, creamy cheese & piquanté peppers is between 35 and 45 minutes.
What is the total time required to make Sunset Quinoa & Biltong Risotto with baked gem squash, creamy cheese & piquanté peppers?
The total time required to make Sunset Quinoa & Biltong Risotto with baked gem squash, creamy cheese & piquanté peppers is between 45 and 60 minutes.
How many servings does Sunset Quinoa & Biltong Risotto provide?
4 servings
What are the main ingredients in Sunset Quinoa & Biltong Risotto?
Baby Spinach, Balsamic Glaze, Beef, Chicken, Chicken Stock, Free-range Beef Biltong, Garlic Clove, Gem Squash, Leeks, Mild Piquanté Peppers, Non-Alcoholic White Wine, Smooth Low Fat Cottage Cheese, White Quinoa
What is the nutritional information of Sunset Quinoa & Biltong Risotto?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Sunset Quinoa & Biltong Risotto?
LEAVES & CHEESE: While the risotto is on the go, toss the rinsed baby spinach with a drizzle of oil and some seasoning. Set aside for serving. Season the cottage cheese and set aside for serving. BAKE THE GEMS: Preheat the oven to 200°C. Place the deseeded gem squash halves on a baking tray, cut-side up. Lightly drizzle with oil and season. Bake in the hot oven for 25-30 minutes until cooked through. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time. BE PREPAAAARED!: Boil the kettle. Rinse the quinoa and set aside in a sieve to drain. Slice the trimmed leeks in half lengthways and rinse thoroughly. Roughly chop and set aside. Dilute the stock with 800ml of boiling water. QUINOA RISOTTO: Place a pot over a low-medium heat with a drizzle of oil or knob of butter. When hot, sauté the leeks for 4-5 minutes until soft. Evenly stir through the grated garlic and the drained quinoa. Add the white wine and stir until evaporated. Stir in a ladleful of stock and allow it to be absorbed by gently simmering and stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 15-20 minutes until the quinoa is cooked and thickened. FINISH IT UP: When the risotto is nearing completion, scoop out the cooked gem squash flesh and add to the pot along with three-quarters of the chopped biltong. Cook for 3-4 minutes, stirring until incorporated. On completion, season to taste and remove from the heat. TIME TO TUCK IN: Plate up a heap of sunset-coloured risotto and dollop over the cottage cheese. Garnish with the chopped piquanté peppers and the remaining biltong. Drizzle over the balsamic glaze and serve with the fresh baby spinach on the side. A supper with South African flavour!
What should be prepared from my kitchen to make Sunset Quinoa & Biltong Risotto?
Baby Spinach, Balsamic Glaze, Beef, Chicken, Chicken Stock, Free-range Beef Biltong, Garlic Clove, Gem Squash, Leeks, Mild Piquanté Peppers, Non-Alcoholic White Wine, Smooth Low Fat Cottage Cheese, White Quinoa
How many calories does Sunset Quinoa & Biltong Risotto have?
calories
How much fat content does Sunset Quinoa & Biltong Risotto have?
grams
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