Red quinoa risotto with butternut squash and pancetta
A twist on the classic risotto, swapping rice for red quinoa to make a fabulous Italian inspired dish with a difference.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at quinola.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Stove
- Measuring spoon
- Kitchen scale
- Measuring cup
Ingredients
- Small knob of butter
- 1 tsp olive oil
- 1 clove garlic, chopped
- 2 onions, chopped
- Small pack of pancetta
- 300g red Quinola
- 1 glass of white wine
- 350g chopped butternut squash
- 1 pt chicken stock
- 4 fresh thyme sprigs
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