Quinoa and Mushroom Risotto

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My picture might sucks, but this was really great. I give it an 8. It came from Fine Cooking magazine, and I have noted my changes below in below.

  • 2 Tbs. unsalted butter I used half olive oil
  • 4 oz. fresh mushrooms (any variety), trimmed and coarsely chopped (about 1 cup) I used cremini, and added way more than this
  • Kosher salt
  • 2 medium scallions, thinly sliced on the diagonal I used 4 scallions
  • 1 medium clove garlic, finely chopped
  • 2 oz. snow peas, sliced 1/2 inch thick on the diagonal (about 1/2 cup)
  • Freshly ground black pepper
  • 2 Tbs. olive oil
  • 2 cups quinoa, preferably white, well rinsed
  • 1/2 cup dry white wine I left this out and substituted broth
  • 4 cups lower-salt vegetable or chicken broth; more as needed
  • 1/3 cup crème fraîche I used sour cream instead, but needed probably 3/4 cup
  • 1/2 oz. finely grated Parmigiano-Reggiano (about 1/2 cup using a rasp grater)
  • 2 Tbs. coarsely chopped fresh flat-leaf parsley I put this in, but I’m not the hugest fan of parsley, so I could go either way.

Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, season lightly with salt, and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the scallions and garlic, and cook, stirring occasionally, until the garlic is soft, about 1 minute. Add the snow peas and cook, stirring, until bright green, about 1 minute. Season to taste with salt and pepper and remove from the heat.

Heat the oil in a 3-quart saucepan over medium heat until shimmering hot. Add the quinoa and cook, stirring, until the quinoa dries and begins to “pop” a little, about 2 minutes. Add the wine and cook, stirring, until absorbed, about 30 seconds. Add the broth, cover, turn the heat down to medium low, and cook until the quinoa is tender and the liquid is mostly absorbed, 10 to 15 minutes.

Stir in the crème fraîche and half of the cheese. Stir in the mushroom mixture, season to taste with salt and pepper, and cook, adding up to 1/2 cup more broth to loosen to a creamy consistency, until the mushrooms are heated through, about 1 minute. Serve topped with the remaining cheese and the parsley.

recipe retrieved from http://www.finecooking.com/recipes/quinoa-mushroom-risotto.aspx

Recipe by John Ash from Fine Cooking
Issue 129

Comments

  1. thejohnmfamilyAugust 26, 2014 at 8:06 PM

    Add more garlic, probably 3 times more, and some red pepper flakes. It needs more sauce as well . . . something to think about.

    ReplyDelete

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