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Mushroom Quinoa Risotto
Cummulative Rating
Servings
Makes 4 servings.
Difficulty
Medium |
Ingredients
1/2 cup red quinoa, rinsed
1/2 cup white quinoa, rinsed
1/2 oz. dried portabella mushrooms
1/2 cup dry white wine, heated until hot
1 garlic clove, minced
2 Tablespoons unsalted butter
2 Tablespoons olive oil
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
4 oz. shiitake mushrooms, stems discarded, caps diced
4 oz. cremini mushrooms, stems discarded, caps diced
1/2 cup heavy cream
1/2 cup water
1/4 cup Parmigiano Reggiano cheese, grated
2 Tablespoons chives, minced
2 Tablespoons basil, chopped
Salt and freshly ground black pepper
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Directions
Bring 2 medium saucepans of salted water, about 2 cups water in each pan. Add the red quinoa to one saucepan and the white quinoa saucepan to the other. Boil over medium high heat, stirring occasionally, until the quinoa is al dente (about 10 minutes for the white quinoa and 20 minutes for the red quinoa). Drain the quinoa and transfer both quinoa to a large bowl. Cover with plastic wrap and set aside at room temperature.
In a heatproof bowl, cover the dried portabellas with the hot wine. Let stand until softened, about 15 minutes. Lift the mushrooms out of the wine - reserve the wine for later.
Place the butter and olive oil in a large saucepan and heat over medium heat. Add the peppers, fresh and hydrated mushrooms and the minced garlic clove; cook for about 8 minutes, stirring frequently. Add the reserved wine and cook for 2 minutes. Add the cream and water and bring to a boil. Add the white and red quinoa and stir to heat through. Stir in the Parmigiano Reggiano cheese, chives and basil. Adjust seasonings to taste with salt and freshly ground black pepper.
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