Fragrant, hearty and delicious. The addition of quinoa to this creamy Risotto dish adds wonderful protein to this gluten free dish.
Fragrant, hearty and delicious. The addition of quinoa to this creamy Risotto dish adds wonderful protein to this gluten free dish.—Marisa R
In This Recipe
- 1 cup dried porcini mushrooms 1cup arborio or carnaroli rice 1/2cup quinoa 1/4 cup amaranth 1/2cup white wine 1/2 yellow onion diced fine 750 ml chicken or vegetable broth 1 1/2cup prepared tomato sauce 1 bunch asparagus, washed ends snipped off 2 cloves garlic, chopped *1 leftover rind of parmesan (opt)* Extra Virgin Olive Oil Parmesan for grating Rehydrate mushrooms in a small bowl with 3/4 full boiling water for 1/2hr. ~This can be done hours in advance.~ When mushrooms have softened, fish them out with your hands and squeeze out excess water. Chop and set aside. Drain mushroom flavoured water through a cheesecloth or coffee filter to remove any sandy grains and reserve liquid. Preheat a large saucepot on med high heat and add 2tbsp olive oil and onions. Sauté for 1-2min. until softened. Add mushrooms and continue cooking and stirring for 2min. Push vegetables over to one side of the pot and toast the rice, amaranth and quinoa, stirring to coat grains with oil, if it is very dry add another tbsp. of EVOO. When grains are beginning to look transparent from the outer edge add the wine. Stir until most of the liquid is absorbed. Begin to add mushroom liquid, a little at a time and continue to stir as grains begin to expand and absorb more liquid. Reduce heat to med. low and add stock approx. 1 cup at a time. Stirring constantly to allow rice to cook. After approx. 20min of cooking add tomato sauce and rind of parmesan. If the rice is sticking lower the heat and add more liquids. Continue cooking until all grains are cooked thoroughly, 30-40. ~"Rinse" the jar/can of tomato sauce with a small amount of water, swirling it around the container, which will give you additional liquid for the risotto~. While the risotto is cooking, in a small skillet sauté the garlic and asparagus with 1-2 tbsp EVOO, season to taste. Stir into the risotto when it is cooked al dente (to your bite). Garnish with parmesan if desired. ~I like to let my risotto sit for 5-10min to allow all of the liquids to absorb, some people like it runnier~ *I save these rinds and add to stocks, stews or soups to add salty flavour. When they are softened they are edible and add delicious flavour.
- This recipe was entered in the contest for Your Most Impressive Dinner Party Side
- This recipe was entered in the contest for Your Best Quinoa Recipe