This week’s NutriPic on Facebook was risotto or spaghetti bolognese and risotto won the race so I’ve created this sublimely delicious, healthy butternut squash option. It does take a little bit of preparation as you have to activate the quinoa overnight by soaking it in water, but it’s definitely worth it.
Nutritional yeast adds to the deliciousness by adding a cheese like flavour to the dish. You can get this in most health food stores, I’d recommend adding it a tablespoon at a time, until you reach the flavour you desire.
Don’t miss out on next week’s NutriPic vote – head to Facebook to choose what healthy recipe you’d like.
Activate the quinoa overnight by soaking in 500ml of water (leave for at least 8 hours)
Preheat the oven to 170C.
Chop the butternut squash in half and place on a baking tray. Bake for 45 mins (or until softened) then remove from the oven and leave to cool.
Once cooled scoop out the squash and place in a food processor. Process until completely pureed.
Fry the onion in a saucepan over a medium heat for 6-7 mins (until softened) then add in the chopped garlic cloves and dried oregano and leave for a further 1-2 mins.
Drain the quinoa and add to the saucepan along with the frozen peas, butternut squash puree, nutritional yeast, apple cider vinegar and chopped coriander. Mix well then leave on a medium heat for 5 mins, stirring occasionally.
Meanwhile gently fry the pine nuts for 1-2 mins, until golden.
Plate up the risotto and garnish with pine nuts and coriander.