Onion squash, pea and quinoa risotto
February 9, 2010
Onion squash is definitely my new favourite vegetable. I used it for the first time last week, when I braised it with a pork chop.
This time, I’ve cooked it with more or less the same combination of ingredients – squash, some onion and garlic, peas, sage – except I’ve made it into a quinoa risotto instead of having it as a side to meat.
(Can you call a dish a risotto if it doesn’t have rice in it? I doubt it, but you get the general idea…)
The method was pretty much the same as that for a risotto. Fry some onion and garlic, add the quinoa and some stock, then throw in the vegetables and herbs at the end to cook through. And, although I didn’t have any in my fridge tonight, I reckon a good spoonful or two of Parmesan would taste great with this.
Tune in again next week for part 3 of 101 Uses For An Onion Squash!