Creamy Mushroom Quinoa Risotto Recipes

MUSHROOM QUINOA RISOTTO (QUINOTTO)

Steps:

• In a medium skillet, sauté the sliced mushrooms with a little bit of olive oil until they are cooked but still a bit firm. Remove from the heat and set aside.
• In a large pot on medium-high heat, toast the quinoa in butter (or oil, if using), stirring regularly, until fragrant.
• Add minced garlic and sliced onion and sauté until softened.
• Turn down the heat and cup by cup, add stock, stirring regularly.
• Once all the liquid has been reduced, add the rest of the ingredients: reserved mushrooms, chives, lemon juice and zest, thyme, vinegar, soy sauce (or tamari if using) and Parmesan cheese (or nutritional yeast if using). Stir well for a few minutes, and then remove from the heat.
• Serve immediately with extra chives and parmesan.

QUINOA MUSHROOM 'RISOTTO'

Steps:

• Mix water, quinoa, 1 tablespoon coconut oil, and chicken bouillon granules in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until white threads appear on the quinoa grains, about 15 minutes.
• Melt 2 tablespoons coconut oil in a skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper in hot oil until softened, 5 to 7 minutes; season with salt.
• Stir red wine and soy sauce into the vegetable mixture; bring to a simmer, reduce heat to medium-low, and cook until the liquid is reduced, about 10 minutes.
• Mix quinoa and vegetables in a large serving bowl; top with Parmesan cheese.

CREAMY MUSHROOM QUINOA RISOTTO

Steps:

• Put 1 Tbs olive oil into a large pan and heat over medium heat.
• Add the minced shallot and garlic to the pan, mix into the oil with a rubber spatula and cook for 2 minutes.
• Add the quinoa to the pan, mix into the garlic and onion, and cook for 1 minute.
• Add the coconut milk to the pan, mix, and cook until the coconut milk is absorbed. This should happen pretty quickly, like in a matter of 10-15 seconds.
• Then add 1/2 cup of chicken stock to the pan and wait for the liquid to be absorbed by the quinoa. Keep adding 1/2 cup of chicken stock to the pan every time the liquid is absorbed.
• After about 1 cup of the chicken stock has been added, put all the spices (salt, pepper, nutmeg, and rosemary) into the pan and mix. Then keep adding the chicken stock 1/2 cup at a time. I ended up using about 3 cup of chicken stock.
• From start to finish, the quinoa risotto took me 35 minutes. But you'll know yours is done when it is soft and fluffy and creamy.
• In a separate pan, cook the mushrooms until they are browned. This can be done before, during, or after the quinoa risotto is done. I put a splash of olive oil into a large frying pan, and let the mushrooms cook over medium heat until they were browned. This should take 8-10 minutes.
• Then, put the mushrooms and cheese or nutritional yeast into the quinoa, mix, and serve.
• Serves 4 as a side-dish.

CREAMY QUINOA RISOTTO

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.