RED & WHITE QUINOA RISOTTO
I have been using quinoa for several years now. I am always looking for, or creating new ways to add it to my meals. I made this risotto for a couple of girlfriends the other nite for dinner. I decided to incorporate quinoa. I had both red and white, so that is what I used. If you only have one kind, than use that. The red one...
Provided by Dee Stillwell
Categories Other Main Dishes
Time 35m
Number Of Ingredients 12
Steps:
- 1. Rinse quinoas and rice well in a fine meshed sieve. Set aside to drain while prepping the onions, mushrooms and garlic. Heat stock in a saucepan and keep hot while making this risotto.
- 2. Heat oil and butter in a large saute pan. Saute mushrooms and onions for a few minutes until almost opaque and mushrooms lightly browned. Add garlic the last few minutes. ..add rice and quinoa and cook a few more minutes to toast rice and quinoa a little. Add wine to deglaze pan. Stir until wine evaporates.
- 3. Add stock 1 ladle at a time and cook and stir until it evaporates. I don't stir constantly but I do every minute or so. After about 20 minutes, taste test for doneness of the grains. Keep stirring in broth and testing until done. If you need more liquid, you can add water.
- 4. The last few minutes, add peas, the zest and juice of the lemon. Stir to combine and cook until peas are done. Finish by stirring in the cream. (optional, but a hint JAP"s Susan Simmons learned in a culinary class)I liked the added creaminess. Salt and pepper if necessary.
QUINOA RISOTTO
Time 30m
Yield 8 cups
Number Of Ingredients 12
Steps:
- Heat a large skillet over high heat. Add the spinach to wilt 1 minutes, toss often. Turn the heat off and set aside. Warm the oil in another large skillet over medium high heat. Add the oil, garlic, and red chili flakes. Cook 2 to 3 minutes until the garlic becomes fragrant but does not brown. If the garlic begins to brown, reduce the heat to low. Add the quinoa and cook another minute, stirring once or twice until the garlic in mixed in. Add the wine and bring to a boil. Cook another minute until most of the liquid is evaporated. Add the broth, and bring to a slow simmer. Cook 10 to 12 minutes until more than half of the liquid is absorbed.
- Roughly chop the spinach. Stir it in along with the goat cheese, lemon zest, lemon juice, the nutmeg, and salt. Sprinkle with grated cheese and serve immediately.
Nutrition Facts : Serving Size 2 cupsCalories per serving
CREAMY QUINOA RISOTTO
Just as creamy and delicious as traditional risotto...but it's actually healthy!
Provided by SugarJ85
Categories 100+ Everyday Cooking Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Rinse quinoa twice and drain well.
- Pour chicken broth into a saucepan; bring to a boil.
- Melt butter in a separate saucepan over medium-high heat; saute onion and garlic until onion is soft, about 5 minutes. Stir quinoa into onion mixture; cook, stirring frequently, until quinoa is toasted and coated in oil, about 3 minutes.
- Slowly pour wine over quinoa mixture; cook and stir until wine is absorbed, about 5 minutes. Ladle 1/2 cup chicken broth over quinoa mixture; cook, stirring frequently, until absorbed, 3 to 5 minutes. Continue ladling broth, 1/2 cup at a time, over quinoa mixture; cook, stirring frequently, until quinoa is tender and has burst, about 20 minutes. You may not use all the chicken broth.
- Mix Parmesan cheese and cream into quinoa mixture; season with marjoram, thyme, salt, and pepper. Add a splash of chicken broth to make quinoa more creamy, if desired.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 30.8 g, Cholesterol 36.8 mg, Fat 15.5 g, Fiber 3.4 g, Protein 10.3 g, SaturatedFat 8.4 g, Sodium 199 mg, Sugar 1.2 g
THREE-CHEESE-AND-MUSHROOM QUINOA RISOTTO
Provided by Mark Bittman
Categories brunch, dinner, lunch, main course, side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cover the dried mushrooms with 1 cup hot water, and set aside until softened, 5 to 10 minutes; drain, and chop, reserving the soaking liquid. Put the butter or oil in a large, deep skillet or saucepan over medium heat. When it is hot, add the shallots and dried and fresh mushrooms, and cook, stirring occasionally, until the shiitakes begin to brown, about 5 minutes.
- Add the quinoa, and cook, stirring occasionally, until it's glossy and coated with butter or oil. Sprinkle with salt and pepper, and then add the wine. Stir, letting the liquid bubble away. Add the porcini soaking liquid, being careful not to pour in any sediment.
- Start adding the stock about 1/2 cup at a time, stirring after each addition and adjusting the heat to maintain a gentle bubble. When the stock is nearly evaporated, add more. Continue to cook, stirring frequently and adding stock as necessary; the mixture should be neither soupy nor dry.
- Begin tasting the quinoa about 20 minutes after you added it; you want it to be tender but not mushy and to have released some of its starch. Once it reaches that stage, after about 25 minutes, stir in the cheeses, along with a little more butter or oil if you like. Stir until the cheeses melt; taste and adjust the seasoning, and serve.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 15 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 544 milligrams, Sugar 4 grams
More about "red white quinoa risotto recipes"
QUINOA RISOTTO RECIPE - LOVE AND LEMONS
From loveandlemons.com
4.7/5 (6)Category Main DishCuisine ItalianTotal Time 30 mins
QUINOA RISOTTO RECIPE (HOW TO MAKE QUINOA RISOTTO)
From abeautifulplate.com
Reviews 10Category Pastas, Risottos, And GrainsCuisine AmericanTotal Time 45 mins
- Preheat the oven to 400 degrees Fahrenheit (200 C). Line a baking sheet with parchment paper and set aside.
- Place the small florets on the baking sheet. Drizzle with 1 tablespoon (15 mL) of olive oil, and season with salt and pepper. Toss to coat and roast the florets until the edges are evenly brown and crispy, flipping the pieces over occasionally to ensure equal doneness, about 20 to 25 minutes. Set aside.
- While the florets roast, in a blender, puree the white beans with the lemon juice, nutritional yeast (if using), 2 teaspoons (10 mL) of the olive oil, and 1/3 cup (75 mL) of the stock. As soon as you have a smooth and creamy purée, stop the blender. Set the bean purée aside.
- Heat the remaining 1 tablespoon (15 mL) of olive oil in a braised or medium-sized soup pot over medium heat. Add the shallots, and sauté until translucent, about 4 minutes. Add the fresh thyme and stir until fragrant, about 1 minute.
QUINOTTO {QUINOA RISOTTO} - THYME & LOVE
From thymeandlove.com
QUINOA RISOTTO | GLUTEN-FREE & PACKED WITH VEGGIES! - THE LEAN …
From theleangreenbean.com
QUINOA RISOTTO | SBS FOOD
From sbs.com.au
RED WHITE QUINOA RISOTTO RECIPES RECIPE
From alicerecipes.com
RECIPE: WILD MUSHROOM RED QUINOA RISOTTO WITH CHICKEN
From tayloreason.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CREAMY QUINOA RISOTTO RECIPE — EATWELL101
From eatwell101.com
EASY QUINOA RISOTTO FROM ARGENTINA | TASTE OFTHE PLACE
From tasteoftheplace.com
BEST RED WHITE QUINOA RISOTTO RECIPES
From alicerecipes.com
QUICK MEDITERRANEAN QUINOA RISOTTO RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
QUINOA RISOTTO WITH LEMON AND ROASTED TOMATOES RECIPE
From foodandwine.com
BEST RED LENTIL RISOTTO RECIPE - HOW TO MAKE LENTIL …
From food52.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CREAMY QUINOA AND WHITE BEAN RISOTTO WITH CRISPY BRASSICA FLORETS
From vegetarianventures.com
VEGETABLE QUINOTTO (RED QUINOA RISOTTO) | SHE WANTS TO BE GOOD
From shewantstobegood.com
ROASTED BEET AND QUINOA RISOTTO RECIPE WITH GOAT CHEESE | TABLE …
From tablematters.com
MUSHROOM QUINOA RISOTTO (QUINOTTO) | NOT ENOUGH …
From notenoughcinnamon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love