Quinoa Risotto with Roasted Root Vegetables
Ingredients
The roasted vegetables
-
1
medium-large
sweet potato
-
2
large
carrots
-
1
large
parsnip
-
2
tablespoons
olive oil
-
¼
teaspoon
salt
-
¼
teaspoon
black pepper
The risotto
-
1
tablespoon
olive oil
-
1
large
shallot
-
3
cloves
garlic
-
1
cup
uncooked quinoa
-
2 ½
cups
vegetable broth
-
2
ounces
goat cheese
-
1
teaspoon
lemon zest
-
2
tablespoons
chopped fresh parsley
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 400ºF.
- Combine sweet potato, carrots, and parsnip on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss and spread evenly.
- Bake the vegetables for 25 to 30 minutes, stirring halfway through until tender and browned.
- In a saucepan, heat olive oil over medium heat, add shallot and garlic, and cook until softened.
- Add quinoa and toast for about 1 minute, then pour in the broth and bring to a boil.
- Cover, reduce heat, and simmer for 12 to 14 minutes until quinoa is tender and liquid is mostly absorbed.
- Stir in goat cheese until melted, then add lemon zest and parsley, mixing well.
- Let the risotto stand for 5 minutes, then season with salt and pepper to taste.
- Serve the risotto topped with roasted vegetables.
Nutrition Facts (estimated)
Servings
4
Calories
395
Total fat
16g
Total carbohydrates
52g
Total protein
11g
Sodium
258mg
Cholesterol
7mg
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