I finally tried this amazing recipe today, inspired by Masterchef Australia contestant Kira. And what a stunner. While picking these awesome ingredients from the store, I knew this was special. I have been try using quinoa for sometime now, and what better way to go than a risotto?
So if you are looking for a twist on the traditional and a super healthy version of risotto, this is it. It feels good that I have something to show for the endless hours spent watching Masterchef. I know hubby won’t be complaining anymore!
1.5 cups Quinoa
Smoked Gouda cheese/Parmesan
Asparagus sticks shaved (4-5) optional
Button Mushrooms chopped (6-7 pieces)
Shitake Mushrooms chopped (6-7 pieces)/or any mushroom of your choose
Butter and Olive oil
Chicken Stock (4-5 cups)
1 finely diced Leek
Thyme to garnish
2-3 cloves of garlic
Mushroom Quinoa Risotto (For 4)
So far most quinoa dishes involve steaming the grains in water on the stovetop (or in a rice cooker) but we are using raw and rinsed quinoa.
In a small bowl, cover the dried shitake mushrooms with 1 cup boiling water and let it sit for about 10 minutes. Reserve the liquid.
Heat 2 tablespoons of butter with the olive oil in a deep sided saute pan over medium-low heat. Add the leeks and cook for about two minutes. Add 2-3 cloves of crushed garlic and cook for another minute. Add the fresh mushrooms and cook for about 4 minutes, or until they are wilted.
Stir in the quinoa, add one cup water and let it cook until the water is absorbed. Stir in the reserved mushroom liquid and let it cook down. Proceed to stir in the chicken or vegetable stock, one cup at a time, letting the rice absorb the liquid between additions. Continue until the risotto is creamy and soft, about 25 minutes.
* If the risotto seems too salty because of the stock, stick to adding only water. So keep tasting as you go along.
Sprinkle shaved smoked gouda and asparagus, adjust seasoning to taste with salt and pepper and garnish with thyme or chopped parsley.