Stilton, Swiss Chard & Endive Quinoa Risotto

This dish is one of those which started as one thing when I set off, and ended up as completely something else by the time it was on the plate!

The result is a strong-flavoured, warming, cheesy bowl, ideal for cheese aficionados on a cold rainy day!




▪ Type: Vegetarian

▪ Approx. Preparation time: 20 mins

▪ Approx. Baking time: 20 mins

▪ Serves: 2 as a main; 3 or 4 as a side


  • 1 and 1/2 cup of quinoa
  • 150g Stilton cheese
  • 6 Swiss chard leaves
  • 2 endives
  • 3 spring onions
  • 1 small handful Greek basil leaves
  • One tablespoon salted butter
  • Two cups water (at room temperature)
  • Salt and pepper, to taste

Preparation Steps

  1. Rinse the quinoa.
  2. Put water to heat in a pot and bring to the boil. When the water is boiling, add the quinoa and some salt, and keep on the heat for 15-20 minutes, or until the quinoa is cooked through. When the quinoa is cooked, sieve through and set aside to use during the cooking stage below.
  3. Wash the vegetable.
  4. Chop the stalks off the Swiss chard. Keep the stalks to one side, and chop the leaves in rough pieces.
  5. Remove the core off the endives (this is the bitter tasting part) and chop the endives in medium size pieces.
  6. Chop the spring onions in small pieces.
  7. Chop the Stilton in small chunks.
  8. Finely chop the Greek basil leaves.

Cooking Steps

  1. Put half of the butted in a medium size pan on medium heat. When the butter starts to melt, add the spring onions and stir for a minute.
  2. Add the Stilton and stir well.
  3. Add two cups of water and stir until all the Stilton chunks are melted.
  4. When the water is boiling, lower to a medium heat and cook for five minutes, stirring all the while to prevent burning. Then take off the heat and cover with a lid.
  5. Put the other half of the butter in a wok (or a large pan) on high heat. When the butter starts to melt, add the Swiss chard leaves (keep the stalks aside for now). Stir and cook until the leaves are soft.
  6. Add the cooked quinoa and stir well.
  7. Add the Stilton sauce and stir well.
  8. Add a cup of water and the endive pieces and stir well.
  9. Cover the wok with a lid and leave to simmer for 5 to 7 minutes, stirring regularly to prevent burning. You may need to add some water if the quinoa and cheese are sticking to the bottom before the endives are cooked through.
  10. When endives are cooked and soft remove the lid and cook till most of the liquid has evaporated or been absorbed.
  11. In a separate small pan, stir fry the Swiss chard stalks in butter till they are cooked and crispy,  and set aside till serving time.
  12. At the time of serving, sprinkle a few chopped leaves Greek basil on top on the risotto on the plate and decorate with the crispy Swiss chard stalks.
  13. Serve hot!

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