Creamy Quinoa Risotto with Sage and Almond Brussels Sprouts — Serves 4
3 cups (750ml) chicken (or vegetable) stock
1 tablespoon extra virgin olive oil
1/2 onion, finely chopped
1 clove garlic, crushed
1 cup (180g) quinoa
1/4 cup (20g) finely grated parmesan, plus extra to serve
1/4 cup (60g) crème fraîcbe
sea salt and cracked black pepper
Sage and Almond Brussels Sprouts
60g unsalted butter
500g Brussel sprouts, trimmed and leaves separated
1/2 cup (80g) chopped almonds
2 cups sage leaves
1 tablespoon finely grated lemon rind
Place the stock in a saucepan over medium heat and bring to a simmer. Heat the oil in a large deep-sided frying pan over medium heat. Add the onion and cook, stirring, for 5-6 minutes or until softened. Add the garlic and cook for a further 1 minute. Add the quinoa and cook, stirring, for 1 minute or until slightly toasted. Gradually add the warm stock to the pan, 1 cup (250ml) at a time, stirring occasionally for 10-15 minutes or until most of the stock is absorbed and the quinoa has softened. Add the parmesan and crème fraîche and stir to combine. Set aside and keep warm.
To make the Sage and Almond Brussels Sprouts, melt the butter in a large non-stick frying pan over medium heat. Add the sprout leaves and cook, tossing, for 3 minutes. Add the almonds, sage leaves and lemon rind and cook for a further 3 minutes or until golden and crisp.
Divide the risotto between serving bowls and top with the Sage and Almond Brussels Sprouts. Sprinkle with salt, pepper and extra parmesan to serve.
Source: Donna Hay Life in Balance