Iron Chef Shellie
 

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.”

Recipes | October 7, 2013
Quinoa Risotto-Feature Image

Quinoa Risotto with Prawns, Basil & Tomatoes

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. 

Quinoa Risotto with Prawns, Basil & Tomatoes
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Ingredients
  1. 250g punnet cherry tomatoes, halved
  2. 1/4 cup (60ml) olive oil
  3. 1 tsp caster sugar
  4. 1 onion, finely chopped
  5. 2 garlic cloves, finely chopped
  6. 1 long red chilli, finely chopped
  7. 1.5 cups (300g) quinoa
  8. 1 tbs tomato paste
  9. 1/3 cup (625ml) chicken stock
  10. 20 cooked, peeled (tails intact) prawns
  11. 1/3 cup oregano or basil
Instructions
  1. 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.
  2. 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.
  3. 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.
Iron Chef Shellie http://ironchefshellie.com/

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Comments

9 comments on “Quinoa Risotto with Prawns, Basil & Tomatoes
  1. Helen (Grab Your Fork) - October 8, 2013 at 12:13 am

    Love quinoa but still haven’t tried making a risotto with it. Will have to give this a go soon!

    Reply
  2. leaf (the indolent cook) - October 8, 2013 at 12:54 am

    This sounds delicious. I’ve been cooking often with quinoa this year, but not with this flavour profile. Yum!

    Reply
  3. Tina @ bitemeshowme - October 8, 2013 at 9:52 am

    Like helen, Love quinoa but never thought to make a risotto from it! Very interesting..

    Reply
  4. Julie - October 8, 2013 at 5:20 pm

    always been curious about quinoa risotta :) give it a go soon!

    Reply
  5. Maureen | Orgasmic Chef - October 8, 2013 at 10:51 pm

    Brag, brag, brag. What I wouldn’t give to have daylight savings. It’s the biggest drawback to living in Queensland.

    *maybe* I’d feel better with this risotto. :)

    Reply
  6. GourmetGetaways - October 9, 2013 at 3:08 pm

    Oh this looks so good!
    I have been junking out lately and I really do need to STOP!
    This would be a tsty compromise :)

    Reply
  7. Christina @ The Hungry Australian - October 12, 2013 at 8:46 am

    I’m loving the longer days, too. Hooray for warmer weather and for dishes like this!

    Reply
  8. Heidi - Apples Under My Bed - October 14, 2013 at 12:48 pm

    Oh I hear ya! Yay for more light!!!!! Love quinoa. x

    Reply
  9. milkteaxx - November 5, 2013 at 12:53 pm

    i love daylight saving too, longer days make me so much more productive! recently hopped on the quinoa bandwagon so defs trying this out. thanks!

    Reply

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Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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