What are the main ingredients in Sunset Quinoa & Biltong Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

Sunset Quinoa & Biltong Risotto

Name: Sunset Quinoa & Biltong Risotto
Prep time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter

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

with baked gem squash, creamy cheese & piquanté peppers

Hands on Time: 35 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

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

Photo of Sunset Quinoa & Biltong Risotto

Serves 1

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!

Gem Squash - 1
White Quinoa - 100ml
Leeks - 100g
Chicken Stock - 10ml
Garlic Clove - 1
Non-Alcoholic White Wine - 30ml
Baby Spinach - 20g
Smooth Low Fat Cottage Cheese - 40ml
Free-Range Beef Biltong - 50g
Mild Piquanté Peppers - 25g
Balsamic Glaze - 7.5ml

Download the Recipe

Serves 2

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!

Gem Squash - 2
White Quinoa - 200ml
Leeks - 200g
Chicken Stock - 20ml
Garlic Clove - 2
Non-Alcoholic White Wine - 60ml
Baby Spinach - 40g
Smooth Low Fat Cottage Cheese - 80ml
Free-Range Beef Biltong - 100g
Mild Piquanté Peppers - 50g
Balsamic Glaze - 15ml

Download the Recipe

Serves 3

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!

Gem Squash - 2
White Quinoa - 200ml
Leeks - 200g
Chicken Stock - 20ml
Garlic Clove - 2
Non-Alcoholic White Wine - 60ml
Baby Spinach - 40g
Smooth Low Fat Cottage Cheese - 80ml
Free-Range Beef Biltong - 100g
Mild Piquanté Peppers - 50g
Balsamic Glaze - 15ml

Download the Recipe

Serves 4

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!