Creamy Quinoa Risotto Recipes

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.

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.

QUINOA RISOTTO

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.

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.