Quinoa “Risotto”

I came up with this idea, because I was thinking of a side for the stuffed chicken I was making the other night. I would usually make a risotto, so I was thinking of how to make it make it more Superfood-style. I felt that Quinoa would sort of have a similar shape and mouthfeel like rice and could possibly replace it. I never thought there would be so many recipes for Quinoa “Risotto” when I googled recipes ideas! But in fact, the principle is the same like cooking bland Quinoa, however the water gets replaced by white wine and stock. I had no idea how it would taste – but I must say, it came out DIVINE! The Quinoa absorbs the white wine and the taste remains really intense, it’s just a wonderful dish and definitely “lighter” than the common risotto made with rice. This is definitely a must-try recipe!

This risotto contains following 3 Superfoods

  • Quino
  • Garlic
  • Spinach

Ingredients

  • 2 tbsp olive oil
  • 1 small onion
  • 2 garlic cloves
  • Mushrooms
  • 1 1/2 cup Quinoa
  • 1 cup white wine, 1 cup stock (first batch of liquid)
  • 1 more cup of liquid, which is a mix of 2/3 white wine and 1/3 water
  • Salt and pepper
  • Spinach
  • 3 tbsp parmesan cheese
  • 2 tbsp heavy cream

IMG_4175Preparation

  • Heat olive oil in pan, add onion and garlic, and cook them in the oil until onions turn slightly glassy
  • Add mushrooms and Quinoa, roast everything about 1 minute, stirring continuously
  • Add white wine and stock (first batch of liquid)
  • Cover and cook at very low temperature so the liquid gets absorbed, add the rest of white wine and water
  • When “risotto” is almost done, add the spinach, cream and parmesan cheese and mix everything carefully and well
  • Serve as it is or as a side for chicken, seafood, etc

Quinoa Risotto

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