I really like a good risotto but was looking for something that had some healthy carbohydrates and with help from my friend Sarah, she put me onto quinoa. So I thought why not substitute the rice in a traditional risotto for quinoa. After making it and sharing it with my family we all said you definitely don’t miss the rice as it was just like eating a traditional risotto and tasted mighty fine if I must say so myself. Great for those who want to try something different or want something a bit healthier but still tastes like your having a treat.
Add mushrooms to a pot with boiling water and let steep. Drain to make a mushroom stock. Reserve some of the now rehydrated mushrooms for the risotto.
Add both of the fresh and reserved rehydrated mushrooms, garlic and shallots and cook until shallots are translucent and mushrooms are softened.
Add quinoa and cook for a few minutes.
Add stock ½ cup by ½ cup, letting the quinoa absorb nearly all the liquid between each addition.
Add in truffle powder and parmesan.
Quinoa Risotto ‘Quinsotto’
Serves 4
1 cup Quinoa
3 shallots, finely sliced
2 garlic cloves, diced
5 flat mushrooms, quartered and thinly sliced
5 button mushrooms, halved and thinly sliced
2 ½ cups dried assorted mushrooms
2 ½ cups boiling water
1 ½ cups chicken stock
¼ cup parmesan cheese, finely grated
1 tsp truffle powder (optional)
Salt and Pepper
Add dried mushrooms to a pot. Add the boiling water and let steep for 30 minutes. Once infused draim liquid through a sieve into a jug and you now have a mushroom stock. Reserve 1 cup of the now rehydrated mushrooms and dice, set aside until needed.
To a large saucepan add 3 tbsps olive oil and Place over a medium heat. Add both of the fresh mushrooms, reserved rehydrated mushrooms, shallots and garlic and cook until mushrooms have softened and shallots are translucent.
Add quinoa and cook for a further 2 minutes to lightly toast it. Then add ½ cup of mushroom stock and leave to cook, stirring occasionally until the quinoa has absorbed nearly all of the stock, then add another ½ cup of stock, stirring occasionally. Repeat with remaining mushroom stock and then the chicken stock making sure to let the quinoa absorb nearly all of the liquid between each addition. Cook until the quinoa is cooked through and soft to the bite, stirring occasionally so it doesn’t stick to the bottom of the saucepan. Remove from the heat.
Add the truffle powder and parmesan and mix until well combined. Season to taste.
Serve with some a small amount of extra grated parmesan on top and garnish with a few micro greens.
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