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
- Rinse the quinoa.
- 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.
- Wash the vegetable.
- Chop the stalks off the Swiss chard. Keep the stalks to one side, and chop the leaves in rough pieces.
- Remove the core off the endives (this is the bitter tasting part) and chop the endives in medium size pieces.
- Chop the spring onions in small pieces.
- Chop the Stilton in small chunks.
- Finely chop the Greek basil leaves.
- 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.
- Add the Stilton and stir well.
- Add two cups of water and stir until all the Stilton chunks are melted.
- 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.
- 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.
- Add the cooked quinoa and stir well.
- Add the Stilton sauce and stir well.
- Add a cup of water and the endive pieces and stir well.
- 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.
- When endives are cooked and soft remove the lid and cook till most of the liquid has evaporated or been absorbed.
- 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.
- 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.
- Serve hot!