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
Delicious Magazine

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

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.