Carrot quinoa risotto with cranberries and pistachios
PREP 15 mins
COOK 40 mins
TOTAL 55 mins
1 bunch baby carrots, trimmed, scrubbed
2 tbs olive oil
1 brown onion, finely chopped
1 large garlic clove, crushed
2 teaspoons fresh thyme leaves
3 cups salt-reduced chicken or vegetable stock
1 1/2 cups white quinoa, rinsed
240g baby spinach leaves
1/3 cup finely grated parmesan
2 tablespoons unsalted pistachio kernels, chopped
2 tablespoons dried cranberries
lemon cheeks, to serve
Preheat oven to 200°C /180°C fan-forced. Place carrots on a baking tray. Drizzle with half the oil. Bake for 40 minutes or until tender. Season.
Meanwhile, heat remaining oil in a large non-stick frying pan over high heat. Cook onion, garlic and thyme, stirring, for 5 minutes or until softened.
Add stock to pan and bring to the boil. Add quinoa, stirring well, to combine. Reduce heat to low, cover and simmer for 15 minutes or until tender.
Add spinach and parmesan. Cook, stirring, for 1 minute or until spinach wilts and cheese melts. Divide risotto and carrots among serving plates.
Scatter with pistachios and cranberries. Serve with lemon cheeks.