Wednesday, April 3, 2013

Quinoa Risotto

I saw a recipe awhile back for a mushroom "risotto" on the back of a package of qunioa from Trader Joe's and thought what a great idea! I hardly ever follow recipes, I just gather ideas from recipes I come across, then make it my own. I Googled quinoa risotto and was excited to find a lot of different methods. I decided to add all my stock at once instead of the traditional method of adding a little at a time, because judging by the recipes I saw that did that, it turned into more of cream of wheat type texture; not what I was going for. They almost all had mushrooms, which I love, so I added that as well as some arugula for some greens and texture. It came out pretty darn amazing! I would definitely recommend trying this if you're looking for a healthier version of the traditional Italian risotto. 

  • 1 tbs olive oil
  • 1 tbs butter
  • 1/2 medium onion, chopped
  • 1 clove garlic, minced
  • 5 oz package shiitake mushrooms
  • 1 1/2 cups quinoa
  • 3 cups low sodium chicken stock
  • 2 cups baby arugula 
  • 1/4 cup Parmesan cheese 
  • Salt and pepper to taste 


Heat the olive oil and butter over medium high heat. Add the onions and garlic and cook until translucent. Add the mushrooms and cook for about 5 more minutes or until the mushrooms are slightly browned. Sprinkle the mixture with salt and pepper; stir to combine.

Add in the quinoa, and stir it around to coat each grain with the butter and olive oil. Toast for about 2 minutes, just until it has a slightly nutty fragrance. Add the chicken stock, bring the mixture to a boil, then reduce heat to low. Simmer the quinoa mixture for about 15 minutes or until all the liquid is absorbed. Add the arugula and the Parmesan; stir to combine.

Sprinkle with additional Parmesan and serve immediately.

1 comment:

  1. This looks amazing! Can't wait to try out this recipe.


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