Saturday, November 12, 2016

Quinoa Risotto Baked Tomatoes

Ingredients

1 small acorn squash, seeds removed

For the quinoa risotto:
½ cup heavy cream
1 cup quinoa
1 small onion, diced (about ½ cup)
1 tablespoon salt
2 cups tap water
2 cups vegetable stock
3 cloves of garlic, minced
3 tablespoons butter

For the baked tomatoes:
½ cup panko breadcrumbs
4-6 large tomatoes
olive oil, to taste

Directions

Heat the oven to 450° and slice the acorn squash down the middle. Remove the seeds with a spoon, then place the squash on a baking sheet or wrap in aluminum foil and roast for 30 minutes, or until the flesh is soft and can be easily pricked with the tip of a knife or a fork. Set aside and let cool slightly. When the squash is cool enough to handle, mash the squash and reserve one cup. Any squash left over will freeze beautifully. (The squash can be roasted and mashed ahead of time)

For the quinoa risotto

In a large, heavy-bottomed pot, melt the butter over medium heat and add the onions, cooking until they are soft and translucent. Add the garlic and quinoa and stir until the garlic is very fragrant, about 1 minute. Add the cup of mashed squash, vegetable stock, heavy cream, and tap water and stir to combine. Turn the heat to low, and cook, uncovered and stirring often, for at least 1 hour to 2 hours. The risotto is ready when most of the liquid cooks away and the grains are soft all the way through.

For the baked tomatoes

Preheat the oven to 350°F. Cut a hole in the top of each tomato and, using a paring knife or a serrated spoon, dig a hole into the tomato, taking care not to pierce the bottom. Fill this cavity with the finished risotto, and top with a layer of panko breadcrumbs. Drizzle the breadcrumbs with a little olive oil.

Bake for 20 minutes or until the skin on the sides of the tomato has just started to split and the flesh is hot. If the breadcrumbs are not crispy enough, broil the tomatoes for a minute or two until the breadcrumbs have browned.

Serve hot.
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