Quinoa Risotto with Roasted Butternut and Arugula

1. 1

   Preheat the oven to 400F.

2. 2

   Toss the squash on a baking sheet with 2 tablespoons of the oil and 1/2 teaspoon each salt and pepper.

3. 3

   Remove the top of the garlic head and sprinkle the exposed cloves with a pinch of salt, then wrap the garlic in aluminum foil and place it on the sheet with the squash.

4. 4

   Roast the squash and garlic until the squash is tender and golden brown and the garlic is golden, 35 to 40 minutes.

5. 5

   While the squash roasts, heat the stock over low heat.

6. 6

   Heat the remaining 2 tablespoons oil in a medium heavy pot over medium high heat until hot, then add the onion and 1/2 teaspoon each salt and pepper, and cook, stirring occasionally until golden, about 6 minutes.

7. 7

   Stir in the quinoa and bay leaf, then add about 1 cup of the stock and simmer, stirring occasionally, adding more stock as needed, 1/2 cup at a time, until the quinoa is tender, 30 to 35 minutes.

8. 8

   Squeeze the garlic cloves from their skins and stir into the risotto, then add the baby arugula and cook, until wilted, about 2 minutes.

9. 9

   Stir in the squash, butter, and cheese.

10. 10

    Season with salt and pepper to taste, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.