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Quinoa risotto with prawns, oregano and tomatoes

Name: Quinoa risotto with prawns, oregano and tomatoes
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4
Ingredients: 250g punnet cherry tomatoes, halved; 1/4 cup (60ml) olive oil; 1 teaspoon caster sugar; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 long red chilli, finely chopped; 1 1/2 cups (300g) quinoa; 1 tablespoon tomato paste; 1/3 cup (80ml) white wine; 2 1/2 cups (625ml) Chicken Style Liquid Stock; 20 cooked prawns, peeled (tails intact); 1/3 cup oregano leaves

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55m

Quinoa risotto with prawns, oregano and tomatoes

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by Phoebe Wood

Oct 03, 2015

Quinoa stars in this healthy twist on traditional Italian risotto.

250g punnet cherry tomatoes, halved
1/4 cup (60ml) olive oil
1 teaspoon caster sugar
1 onion, finely chopped
2 garlic cloves, finely chopped
1 long red chilli, finely chopped
1 1/2 cups (300g) quinoa
1 tablespoon tomato paste
1/3 cup (80ml) white wine
2 1/2 cups (625ml) Massel Chicken Style Liquid Stock
20 cooked prawns, peeled (tails intact)
1/3 cup oregano leaves

Method

1.

Preheat oven to 160°C. Place tomatoes, cut-side up, on a baking tray and drizzle with 1 tablespoon oil. Scatter with sugar and salt. Bake for 25 minutes or until softened.
2.

Meanwhile, heat remaining 2 tablespoons oil in a large saucepan over medium-low heat. Cook onion, stirring, for 3-4 minutes until softened. Add garlic and chilli, then cook, stirring, for 1-2 minutes until fragrant. Add the quinoa, stirring to coat the grains, then stir in tomato paste and wine. Simmer for 1 minute or until wine has evaporated.
3.

Add stock and bring to a simmer. Cook, stirring occasionally, for 20 minutes or until quinoa is tender. Stir in prawns to warm through, then stir in tomatoes and half the oregano. Season, then scatter with remaining oregano and serve.