First up is a “reunion of a super grain and a super vegetable”, quinoa and celeriac, paired to make an ideal dish “for those evenings when you want to eat well yet also have better things to do, like booking a ticket to that wonderful gig that is on next Thursday.”
Ingredients
Serves 4
- 1l + 200ml vegetable stock
- 250g red and white quinoa
- 2 bay leaves
- 1 tbsp coconut oil
- 2 onions, finely chopped
- 3 garlic cloves, finely chopped
- 200ml white wine
- 1 medium celeriac, peeled and grated
- 1 tsp chilli flakes
- Drizzle of truffle oil
- 1 handful of Pecorino Romano + some for topping
- 1 handful of flat parsley leaves, finely chopped
- 1 handful of hazelnuts, toasted, de-skinned and coarsely chopped
- Salt and pepper, to taste
How to make it
Heat up the vegetable stock in a pan and bring to boil. Add the quinoa and the bay leaves and cook for 15 minutes. Remove the bay leaves when done.
Heat the coconut oil in a skillet and sauté the onion until transparent, about 7-10 minutes. Add the garlic and sweat for 3 minutes. Pour the wine and the stock. Stir and simmer for 3 minutes. Add the grated celeriac and the chilli flakes. Mix well and cook for 20 minutes, stirring occasionally.
Add the quinoa as well as the Pecorino Romano. Mix well and season to taste.
To serve, place the quinoa risotto into bowls. Drizzle with truffle oil and sprinkle with Pecorino Romano, parsley and hazelnuts.