Ten-minute turmeric quinoa risotto

The Peterborough Evening Telegraph - - Food -


1/2 white onion, diced 2 cloves gar­lic, finely sliced 5cm piece of fresh turmeric, grated, or 1tbsp ground turmeric 1/2tsp fen­nel seeds 1tbsp sun­flower oil 1tbsp veg­etable bouil­lon pow­der 180g cherry toma­toes, cut in half 170g roasted sweet potato (250g raw sweet potato, peeled and roughly chopped) 190g pre­cooked quinoa (100g un­cooked quinoa) A gen­er­ous pinch of Hi­malayan pink salt A gen­er­ous pinch of freshly ground black pep­per 30g hard goats’ cheese or pecorino, grated, or 2tbsp nu­tri­tional yeast Juice and zest of 1/2 lemon


Put the onion, gar­lic, turmeric, fen­nel seeds and sun­flower oil into a wide-bot­tomed fry­ing pan and saute for two min­utes un­til soft. The wider the pan, the quicker the risotto will cook. Add 250ml wa­ter and the veg­etable bouil­lon pow­der and sim­mer for a minute be­fore adding the toma­toes. Cover and con­tinue to heat for a fur­ther four min­utes un­til the toma­toes start to break down. Add the roasted sweet potato to the pan with a fur­ther 125ml wa­ter. Use the back of your spoon or spat­ula to break down any larger bits of tomato or sweet potato - watch out for splashes. You want to make sure that it’s re­ally smooth and com­pletely break down any lumps. Once it is a lovely thick mix­ture, add a fi­nal 125ml wa­ter and the quinoa and stir through. Add the salt and pep­per and leave on the heat for a fur­ther three min­utes or un­til you get a thick, risotto-like tex­ture. Stir through the grated cheese (or nu­tri­tional yeast), lemon zest and juice and serve nice and hot.

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