Recipe courtesy of Antonia Lofaso
Quinoa Risotto with Mushrooms and Peas
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1279
- Total Fat
- 72 g
- Saturated Fat
- 34 g
- Carbohydrates
- 106 g
- Dietary Fiber
- 15 g
- Sugar
- 13 g
- Protein
- 49 g
- Cholesterol
- 197 mg
- Sodium
- 2159 mg
In this version of risotto I replace the usual arborio rice with quinoa. The mushroom broth is rich and really imparts a deep mushroomy flavor to the quinoa.
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1279
- Total Fat
- 72 g
- Saturated Fat
- 34 g
- Carbohydrates
- 106 g
- Dietary Fiber
- 15 g
- Sugar
- 13 g
- Protein
- 49 g
- Cholesterol
- 197 mg
- Sodium
- 2159 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- In a large pot, smash the button mushrooms. Add 1 stick (1/2 cup) of the butter, the garlic and thyme and cook for 10 minutes. Deglaze with the wine. Add the chicken stock and simmer for 20 minutes. Strain and reserve the mushroom broth.
- Meanwhile, sauté the wild mushrooms and salt to taste in 1 tablespoon olive oil over high heat until brown and caramelized, about 6 minutes. Set aside to keep warm.
- In a large rondeau or other wide pot, heat the remaining 2 tablespoons olive oil on low and add the onions. Cook until soft and translucent. Add the quinoa and cook until warm to the touch, about 2 minutes. Add the mushroom broth in small increments until the quinoa is tender and fully cooked. Whisk in the remaining 1 stick (1/2 cup) butter a bit at a time so the mixture is thick and creamy. Add the wild mushrooms and peas. Stir in the pecorino, basil and parsley. Garnish with pea shoots and a squeeze of lemon.
Cook’s Note
Any varieties you’re able to get for the sautéed wild mushrooms are fine. If you’re using morels, cook them separately from the other mushrooms and top the risotto with them.
