Quick and Healthy Food Recipe
Warm and grounding, this colourful and earthy sweet risotto provides a nutrient dense, low- inflammatory and nourishing alternative to a traditional white rice risotto.
Packed with essential nutrients such as vitamins A, C and iron, beetroot is particularly protective for the cardiovascular system and valued for its blood-building properties. Its rich, deep pigment indicate its potent anti-oxidant content while also embuing our food with vibrant and uplifting colour. Though it shines as a superfood star, as with all root vegetables, beetroot provides us with a comforting and familiar grounding energy.
Known as “the mother of all grains” by the Incan Empire, quinoa is a wonderful source of protein, one of the only plant sources to provide all 9 essential amino acids. Also a great source of fibre, magnesium and B vitamins, quinoa has a stabilizing influence on blood glucose, making it a great base for a wholesome risotto.
Organic quinoa, cooked 200 g
Steamed or baked beets, puréed 150 g
Fresh beets, diced finely 80 g
Garlic, chopped 20 g
Onion, chopped 40 g
Leek, chopped 30 g
Celery, chopped 20 g
French thyme 5 g
Vegetable stock 100 ml
Parmesan cheese, grated 15 g
Black pepper, cracked to taste
Extra virgin olive oil 30 ml
Salt to taste
Arugula leaves or micro greens 50 g
Steamed beets, wedges 100 g
Feta cheese 30 g
Pumpkin seeds, toasted 20 g
Frozen green peas 80 g
Balsamic vinegar 1 teaspoon
Olive oil 2 teaspoons
Lightly sauté onion and garlic in olive oil for 2-3 minutes in a thick bottom pan. Next, add the thyme, leek and celery and continue to cook for a further 2 minutes. Add vegetable stock and simmer lightly until slightly reduced. Stir in the fresh diced beets and cook for a further 2-3 minutes. Add the cooked quinoa and beetroot puree and continue to cook for 4-5 minutes until a risotto-like consistency has been achieved.
While the risotto is cooking, prepare your garnish. In a clean pan, lightly sauté the green peas in a little olive oil for 1-2 minutes. Place your steam beetroot wedges in a small bowl and drizzle with balsamic vinegar and olive oil.
Once your garnish is prepared, remove the risotto from the heat, stir through the parmesan cheese and season to taste with salt and pepper.
Divide the risotto on to two separate plates. Place the boiled beet wedges and sautéed green peas on top. Sprinkle over the feta cheese and pumpkin seeds for additional flavor and crunch. Garnish with arugula leaves or micro greens.
Additional ideas: For more texture, serve with mixed seed crackers.