Squash, Pea and Goat Cheese Quinoa Risotto with Trout

1I am a Chicago Resident. It is just so great.  I don’t even know what to say.  I have no words… other than the ones to follow about Squash, Pea and Goat Cheese Quinoa Risotto with Trout. 

I went for a run on Lake Michigan (OMG this city) and on my way East I stumbled across Fox and Obel.  I glanced at it from outside….could vaguely tell there were edible treats inside and kept running. 


Let’s just say I got about a mile away, reviewed my options and promptly turned around.  I entered said food paradise, had a field day and went home and started cooking.

So many chocolate piles at this place

So many chocolate piles at this place

And cheese piles

And cheese piles

And Jeni's Ice Cream which deserves a post all to itself!

And Jeni’s Ice Cream which deserves a post all to itself!

 Sidebar: I recently went to Siena Tavern and devoured their amazing farro “side” which tasted risotto-like to me.  It was actually so good I am taking my sister there tomorrow for her birthday just so I can eat it again within a 72 hour period. 

This is where the idea for this dish came from but Fox and Obel did not have farro (not even mad at them for it). 


Squash, Pea and Goat Cheese Quinoa Risotto with Trout

0.5 head butternut squash, peeled and cubed into one inch pieces

1 cup pea (fresh or frozen)

2 ounces of goat cheese

0.5 tablespoons of butter

Olive oil

1 cup of quinoa

0.5 cups dry white wine

1/3 cups pecorino

Generous pinch of cayenne pepper

Sea Salt

1/3 cup parsley

2 tablespoons of toasted walnuts, chopped

Toss the squash with olive oil, salt and pepper and roast at 425 degrees F for 20 minutes (toss occasionally).  Try not to eat this all before it has a chance to hang in the risotto.    


Saute the red pepper and onion over medium high heat in two tablespoons of olive oil and half a tablespoon of butter (or just olive oil… I couldn’t not have some butter though) for about eight minutes.  It will smell great.  While this is happening you want to get your vegetable broth simmering in a sauce pan. 

Reduce the heat on your sauté pan to medium and add the garlic.  Cook for 30 seconds then add the quinoa.  This is that same toasting process we did in the Lemon Risotto


Toast for two minutes then add the white wine, cayenne pepper and sea salt.  Stir until the wine has just evaporated and then add a good amount of stock (to cover the quinoa).  Here is where risotto therapy kicks in.  You just stir constantly, adding stock when the risotto looks dry (I do half cup increments) for twenty minutes.  I spent this time looking out at the city (did I mention I moved to Chicago?). 


Once the risotto is done add the pecorino, goat cheese, squash, peas, and parsley.  Garnish with the walnuts.  Serve with the trout (below).  This turned out insanely delicious.

photo[1]Trout with Lemon and Garlic

2 trout fillets

1 garlic clove

2 tablespoons lemon juice

0.25 cups olive oil

Salt and Pepper

0.25 cups parsley

Extra lemon for garnish

raw trout

Brush a baking dish with olive oil.  Place the trout fillets in (skin side down).  Combine the garlic, lemon juice, olive oil, parsley, salt and pepper.  Brush this mixture onto the trout.  Broil for five minutes (make sure your oven is on high… mine wasn’t and I had to put it back in… also check for pin bones before you cook the trout or things could get weird).  Serve with really delicious risotto.  Eat in Chicago.final

3 thoughts on “Squash, Pea and Goat Cheese Quinoa Risotto with Trout

  1. Pingback: Shrimp and Grits | Outside the Cereal Box

  2. Pingback: Butternut Squash and Tahini Spread | Outside the Cereal Box

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s