Mushroom Quinoa Risotto

Risotto is an Italian rice dish cooked with Arborio rice and broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Parmesan cheese. It is one of the most common ways of cooking rice in Italy.

Quinoa Risotto is a healthy twist on the classic recipe. One cup of quinoa contains about 40 grams of carbs and 5 grams of fiber, compared to 45 and only 0.6 grams of fiber in rice. Additionally, quinoa contains twice as much protein than rice; and its mineral profile amply surpasses rice contents. Quinoa es especially high in Magnesium, Phosphorus and and Potassium, and it’s also a good source of calcium.

Risotto is such a versatile dish! you can use different cheeses, herbs and vegetables to create your own version. I used tomatoes for this recipe, however, the classic recipe doesn’t call for tomatoes. If you want to try a variation, you can leave the tomatoes out and add extra broth to compensate for the liquid.

Risotto is best served warm, often in heated bowls or plates. It can be a side dish to a meat or fish entrée and is often served in restaurants as the first course. Risotto also works as a main when accompanied by a salad, the way I had it today!

Quinoa Risotto

Ingredients

  • 1 Cup Quinoa
  • 1/2 Onion Chopped
  • 2 Cloves Garlic Minced
  • 4 Tbsp Olive Oil
  • 2 Cups Vegetable broth
  • 3 Cups Mushrooms
  • 1/2 Cup Grated Parmesan Replace for nutritional yeast for dairy free.
  • 1/2 Lemon Juice and Zest
  • Salt and pepper to taste
  • Parsley to garnish

Instructions

  • In a large skillet heat 2 Tbsp of olive oil. Saute the sliced mushrooms until they are cooked but still a bit firm. Remove from the heat and set aside.
  • Add the remaining 2 Tbsp of olive oil to the skillet (if you don't have a big skillet you can use a pot). Toast the quinoa along with the garlic and onions, stirring regularly until fragrant.
  • Add the broth and tomatoes. Cover and let cook for about 15 minutes, until all the liquid has reduced.
  • Add the rest of the ingredients (except the parsley). Stir for a few minutes and remove from the heat. Serve intermediately with some extra Parmesan and parsley.
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