Quinoa Risotto with Prawns, Basil & Tomatoes
“A light, easy risotto made with quinoa. Perfect for the Summer months, extremely tasty and won't leave you feeling heavy or bloated.”
HELLLOOOOO daylight savings!!
If you know me, you’ll know I absolutely LOVE daylight savings. Sure, it’s great to have daylight to do stuff, leave work and it’s still bright outside; but more importantly, it means I can cook later and photograph my dinner, at dinner time! No longer do I have to jam pack my weekend with all the cooking and photographing, I can spread it out during the week
I love that Summer is on it’s way, the warm weather, and Summer holidays. This recipe I made last Summer, and it was fabulous. With the weather warming up, this lighter take on the risotto is easy to make, and won’t leave you feeling bloated like a normal risotto would.
- 250g punnet cherry tomatoes, halved
- 1/4 cup (60ml) olive oil
- 1 tsp caster sugar
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 long red chilli, finely chopped
- 1.5 cups (300g) quinoa
- 1 tbs tomato paste
- 1/3 cup (625ml) chicken stock
- 20 cooked, peeled (tails intact) prawns
- 1/3 cup oregano or basil
- Preheat oven to 160C. Place tomatoes, cut-side up, on a baking tray and drizzle with 1 tbs oil. Scatter with sugar and salt. Bake for 25 minutes or until softened.
- Meanwhile, heat remaining 2 tbs oil in a large saucepan over medium-low heat. Cook onion, stirring, for 3-4 minutes until softened. Add garlic and chilli, then cook, stirring for 1-2 minutes until fragrant. Add the quinoa, stirring to coat the grains, then stir in tomato paste and wine. Simmer for 1 minute or until wine has evaporated.
- Add stock and bring to a simmer. Cook, stirring occasionally, for 20 minutes or until quinoa is tender. Stir in prawns to warm through, then stir in tomatoes and half the basil/oregano. Season, then scatter with remaining oregano and serve.