red & white quinoa risotto

Name: Red & White Quinoa Risotto
Prep time: 10 min
Cook time: 25 min
Yield: 8
Ingredients: 2 tablespoon(s) each of butter and evoo; 8 ounce(s) cremini mushrooms, sliced or chopped; 1 medium white onion, chopped; 3-4 clove(s) garlic, grated; 2/3 cup(s) short grain or arborio rice; 1/2 cup(s) each of white quinoa and red quinoa; 1/2 cup(s) white wine; 4-5 cup(s) chicken, vegetable stock or broth; 1 1/2 cup(s) frozen peas, thawed; 2-3 tablespoon(s) heavy cream; 1 large lemon, zest and juice; - salt and pepper to taste

(1 RATING)

84 Pinches 1 Photo

Dee Stillwell

Citrus Heights, CA

Updated on Apr 25, 2013

I have been using quinoa for several years now. I am always looking for, or creating new ways to add it to my meals. I made this risotto for a couple of girlfriends the other nite for dinner. I decided to incorporate quinoa. I had both red and white, so that is what I used. If you only have one kind, than use that. The red one can be hard to find. It turned out wonderful, and my family and friends loved it. Enjoy!

Rate

prep time 10 Min

cook time 25 Min

method ---

yield 8 serving(s)

Ingredients

2 tablespoons each of butter and evoo
8 ounces cremini mushrooms, sliced or chopped
1 medium white onion, chopped
3-4 cloves garlic, grated
2/3 cup short grain or arborio rice
1/2 cup each of white quinoa and red quinoa
1/2 cup white wine
4-5 cups chicken, vegetable stock or broth
1 1/2 cups frozen peas, thawed
2-3 tablespoons heavy cream
1 large lemon, zest and juice
- salt and pepper to taste

How To Make red & white quinoa risotto

Step 1

Rinse quinoas and rice well in a fine meshed sieve. Set aside to drain while prepping the onions, mushrooms and garlic. Heat stock in a saucepan and keep hot while making this risotto.

Step 2

Heat oil and butter in a large saute pan. Saute mushrooms and onions for a few minutes until almost opaque and mushrooms lightly browned. Add garlic the last few minutes. ..add rice and quinoa and cook a few more minutes to toast rice and quinoa a little. Add wine to deglaze pan. Stir until wine evaporates.
Step 3

Add stock 1 ladle at a time and cook and stir until it evaporates. I don't stir constantly but I do every minute or so. After about 20 minutes, taste test for doneness of the grains. Keep stirring in broth and testing until done. If you need more liquid, you can add water.
Step 4

The last few minutes, add peas, the zest and juice of the lemon. Stir to combine and cook until peas are done. Finish by stirring in the cream. (optional, but a hint JAP"s Susan Simmons learned in a culinary class)I liked the added creaminess. Salt and pepper if necessary.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes