Replacing rice with quinoa works like magic. We used Ancient Harvest Traditional Quinoa for this recipe. Enjoy this Risotto recipe by @zazachef_cook.eat.repeat
Replacing rice with quinoa works like magic. We used Ancient Harvest Traditional Quinoa for this recipe. Enjoy this Risotto recipe by @zazachef_cook.eat.repeat
¾ cup of Ancient Harvest Traditional Quinoa (raw)
2 ½ cups of chicken stock (more or less)
1 tbsp butter
1 onion, diced
1 tbsp garlic, chopped finely
¼ cup of grated parmesan
Salt & Pepper to taste
1 package of sliced cremini mushrooms
1 package of sliced portabella mushrooms
1 tbsp butter
In a large, heavy-bottomed pot (or pan with high edges) add the butter and turn to medium heat.
Once hot, add the onion and stir every few minutes for 5-6 minutes, until the onion just starts to brown and is very soft.
Add the garlic and stir for 30 to 60 seconds, until fragrant.
Add the quinoa to the pan and let toast for 3 to 5 minutes, stirring frequently.
Slowly pour in the chicken stock half a cup at a time and stir together. Let simmer for a couple of minutes until the broth is absorbed, stirring constantly. Continue to add the broth after it is being absorb and simmer for about 15 to 20 minutes, until mostly absorbed. Stir every 2-3 minutes. If boiling or cooking too quickly reduce heat slightly.
Meanwhile, in a separate large pan add the butter and turn to medium heat. Once the butter is melted and bubbling add the mushrooms sauté for 10-15 minutes and seasoned with salt and pepper to taste.
Once the quinoa is cooked and the broth mostly absorb, add the salt and pepper to taste and finish with the parmesan. Top the risotto with the mushrooms.
Serve immediately.
