Fresh Spring Onion And Quinoa Risotto Recipes

SPRING QUINOA RISOTTO

Steps:

• Melt butter in a large saucepan and add onion.
• Saute 3-5 minutes or until translucent.
• Add garlic and mushrooms. Sauté 2-3 minutes or until some of the moisture form the mushrooms is cooked off.
• Add the olive oil and quinoa. Stir and cook another 1-2 minutes to lightly toast the quinoa.
• Add the white wine and cook until evaporated.
• Add broth 1 cup at a time, cooking until broth is evaporated between each cup.
• Add thyme, spinach, and peas. Cook 2 minutes or until spinach wilts.
• Add the parmesan cheese and stir until melted.
• Serve with additional shredded parmesan.

QUINOA BOWL WITH ARTICHOKES, SPRING ONIONS AND PEAS

Steps:

• Heat oven to 425 degrees. Line a sheet pan with parchment.
• Fill a bowl with water and add the juice from one of the lemon halves. Trim the artichokes. Then, if using medium artichokes, cut into quarters; if using large ones, cut into sixths or eighths. As you work, rub the cut artichokes with remaining lemon half and place them in the water. When all artichokes are cut, drain and pat dry with paper towels. Place on sheet pan.
• Trim away the dark green part of the onion stems and the hairy root ends, and cut onions in half. Place on sheet pan.
• Toss artichokes and onions with the olive oil and salt and pepper to taste. Take care to coat all of the cut surfaces of the artichokes with olive oil. Place in oven and roast for 20 to 30 minutes (depending on the size of the pieces), turning vegetables with tongs every 10 minutes, until tender and lightly browned. The edges of the artichoke leaves will be charred. Transfer to a bowl.
• Meanwhile, steam or boil peas in salted water for 5 minutes; drain. Transfer to the bowl with onions and artichokes. Add half the chopped fresh herbs and toss together.
• In a mortar and pestle, mash garlic to a paste with a pinch of salt. Stir into yogurt.
• To serve, divide quinoa among four bowls and top with artichokes, onions and peas. Spoon yogurt over vegetables and sprinkle with remaining herbs. Douse with a little lemon juice and drizzle on a little oil if desired. Garnish with dukkah or about 2 teaspoons preserved lemon, or both.

PARMESAN HERB QUINOA RISOTTO

Steps:

• Heat vegetable broth in the microwave until hot but not boiling, about 2 minutes. Cover and set aside.
• Heat 1 tablespoon olive oil in a saucepan over medium heat, and add the onion. Cook until onion is softened, about 2 minutes.
• Add the quinoa and cook until lightly browned and toasted, stirring often, about 1 minute.
• Add the wine and stir until well combined. Simmer, stirring frequently, until wine is reduced, about 2 minutes.
• Add about 1/2 cup of the vegetable broth. Stir and allow the broth to lightly simmer until reduced.
• When most of the broth is cooked away, add another 1/2 cup of vegetable broth. Repeat this process until quinoa is tender and al dente, about 10 minutes.
• Meanwhile, as quinoa cooks, heat 1 tablespoon olive oil in a sauté pan over medium heat.
• Add the asparagus and thyme and cook until asparagus is heated but still lightly crisp, about 2 minutes.
• Add the corn and chopped arugula, and season with salt and pepper. Cook until corn is heated through and arugula is wilted, about 1 minute.
• Add asparagus and corn mixture to the saucepan containing the cooked quinoa. Add 1 tablespoon olive oil and grated parmesan. Stir until well combined and season thoroughly with salt and pepper.
• Top with fresh chopped chives, and serve.

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.

QUINOA RISOTTO

Steps:

• Place quinoa in strainer and rinse thoroughly, drain.
• Place quinoa in fry pan and cook over med heat, stir often, until darker in color (8 minutes) Remove from pan and set aside.
• Increase heat to med-high.
• Melt butter and add onion and 2 Tab water.
• Cook, stir often, until onion is soft.
• (Add water 1 tbs at a time if seems dry) To pan add broth, milk, quinoa, (if using dried sage add here).
• Bring to boil, stir often.
• Reduce heat and simmer, uncovered, stir occasionally until quinoa is almost tender to bite (10 minutes) Meanwhile, snap off and discard tough ends of asparagus, then cut stalks diagonally into 1-inch pieces.
• Add asparagus to quinoa mixture and cook, stir often, until asparagus is tender when pierced and almost all liquid is absorbed (5 minutes). Reduce heat and stir often until mixture thickens.
• Remove pan from heat and gently stir in fontina cheese and chopped fresh sage.
• Let stand until cheese is melted.
• Transfer to a shallow serving dish.
• Top with Parmesan.

VEGAN MUSHROOM AND RED WINE QUINOA RISOTTO

Steps:

• Caramelize the onion and garlic, in the grapeseed oil on the stove at medium-high heat, until lightly browned and translucent - between 3 to 5 minutes.
• Deglaze the pan with red wine, scraping up all browned bits with a spatula. Add the rest of the ingredients and simmer for 25 to 30 minutes, stirring occasionally, until the quinoa grains are translucent throughout.
• Remove from heat, fluff the mixture and let it sit, covered for 10 minutes. Serve with free range meat

MUSHROOM AND LEEK QUINOA RISOTTO

Steps:

• Heat the oil in a large pan over a medium heat and fry the leek with a pinch of salt for 6 minutes, then add the mushrooms and fry for 6-7 minutes until soft. Add the garlic and stir for a minute, then transfer a quarter of the veg to a plate and keep warm. Stir the quinoa into the pan and cook for a minute.
• Turn up the heat, add the white wine and let it bubble for 2 minutes. Add the stock in three stages, adding more when the previous addition has been absorbed. Cook for 15-20 minutes, stirring occasionally. The quinoa should still have some bite to it.
• Once the quinoa is cooked, season it and stir in the lemon zest and cheese. Top with the crispy onions, the reserved vegetables and parsley (if using). Serve with lemon wedges to squeeze over.

QUINOA VEGETABLE RISOTTO

Steps:

• Heat the vegetable stock in a saucepan over low heat and let it continue to simmer.
• Heat a large pan over medium heat. Add 1 tablespoon of oil and the chopped vegetables. Season with salt and pepper and sauté on low heat until just tender.
• In the meantime, heat another heavy bottomed pan over medium heat, add 1 tablespoon oil, onions and garlic and saute for 2-3 minutes until lightly browned.
• Add the quinoa to the pan and toast it for a minute. Turn down heat to low.
• Add the white wine and cook for a minute or so until all the liquid is absorbed.
• Scoop a ladle of hot stock into the quinoa, stir it and cook on medium heat until it is almost fully absorbed. Repeat this until all the stock is used, stirring every time you add more stock into the quinoa. If the stock is all used up and the quinoa still needs to be cooked more, add some warm water. It will take 20-25 min for the quinoa to be cooked completely.
• Once all the stock is used up and the quinoa is cooked, turn off the heat and mix in the lemon juice, cooked vegetables, vegan parmesan cheese and butter. Taste and add more salt and pepper as needed.
• Serve immediately with a sprinkling of fresh chopped parsley on top (optional). Tastes best fresh, but leftovers can be stored in the refrigerator for 2 days. (see notes)

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.

CHICKEN AND MUSHROOM QUINOA RISOTTO

Steps:

• Heat the vegetable oil in a skillet over medium heat.
• Add the chicken cubes and cook them for 15 minutes, or until golden, on all sides.
• Remove the chicken from the skillet and add the mushrooms to the remaining fat. Cook them for 2-3 minutes, stirring.
• Next, take them out and add the spring onion and garlic. Cook a few seconds, until they soften, then add the quinoa. Pour the white wine and chicken stock. Stir.
• Bring to a boil and then reduce the heat. Simmer everything for 15 minutes.
• Add the mushrooms and chicken to the cooked quinoa. Season with salt, pepper, and give it a good stir.
• Stir in the parmesan and fresh baby spinach, and cook for 1-2 more minutes!

QUINOA RISOTTO WITH PUMPKIN AND SPINACH

Steps:

• Heat the oven to 200°C/fan180°C/gas 6. Put the squash in a baking tray and roast for 30 minutes, turning halfway through.
• Meanwhile make the risotto. Heat the olive oil in a large, wide saucepan over a low-medium heat, then fry the onion and garlic for 5 minutes or until the onion is translucent, stirring often.
• Clear one side of the pan and add the quinoa. Stir the quinoa in its half of the pan for 1 minute or until slightly crisp, then stir to combine with the onion and garlic.
• Increase the heat and add the hot vegetable stock or water 1 ladleful at a time, stirring constantly, letting the quinoa mixture absorb each ladleful before adding the next (this should take around 10 minutes).
• Add the chopped tomatoes, herbs, sea salt, lemon zest, 2 tbsp lemon juice and cider vinegar to the risotto. Cook for a further 10 minutes or until the quinoa is tender but still slightly al dente.
• Stir through the spinach and roasted pumpkin, then cook for 5 minutes more. Taste and season with salt, black pepper and extra lemon juice, if required, then serve.

TOMATO QUINOA RISOTTO

Steps:

• Place a large pot over high heat. Pour olive oil and place quartered spring onions into the pot. Add a generous pinch of salt and cumin powder. Cook over medium heat until onions become translucent. Add garlic and cook for 2-3 minutes. Stir in quinoa and toast for 2 minutes. Add broth. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes.
• Add the canned tomatoes, white beans, and if you have save the rind of Parmeggiano Reggiano, add that too. Simmer for another 10-15 minutes. When ready to serve, add arugula and fresh tomatoes. Pour about ¾ of a cup into each serving plate drizzle with olive oil, sprinkle with ground black pepper, and shaved Parmegiano Reggiano. Devour!

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.

BRUSSELS SPROUTS, PARSNIP, AND KALE QUINOA RISOTTO WITH ORGANIC SHARP CHEDDAR

Steps:

• In a large pan, cook the Brussels sprouts for about 5 minutes while stirring. Add the kale and cook for another 3 minutes. Set aside in a bowl.In the same pan, add a drizzle of oil and brown the parsnips and onion on high. Add the garlic and quinoa and stir.Add the salted herbs to the boiling water.Add a cup of the water to the pan. Reduce the heat to medium. When the quinoa has absorbed nearly all the water, add another cup of water and repeat this step until you have used all the liquid and until the quinoa is cooked but still al dente. This should take about 13 to 18 minutes. Turn the heat off.Add the sauteed sprouts and mix. Taste and season to your liking.Serve and top with the slices of cheddar.source: Cuisine Estudiantine