Red & White Quinoa Mushroom Risotto‏

Quinoa is considered a complete protein, meaning it provides all 9 of the amino acids crucial to human function. It is the only plant based protein to do so. There are two varieties of quinoa: red and white. I found quinoa in the organic section of my grocery store. Also, if you're in Canada, you can buy both white and red quinoa in bulk at Bulk Barn. It's a tiny grain and once you cook them, you can see a spiral shape form.



For November's Quinoa Salad contest, from 20 minute supper club challenge, I decided to attempt a quinoa "risotto" (By the way, if you haven't had a chance, please vote from my October submission: pesto goat cheesy pasta - it's the first recipe at the bottom and I need your help!). I used mushrooms since it seems like a perfect ingredient for fall, but you could replace them with another vegetable of your liking. Roasted squash would also be a perfect fall addition! The vegetables have to be cooked beforehand and added at the end.

Red & White Quinoa Mushroom Risotto - Serves 4

Cooking Mushrooms
I use the same method whether I'm preparing mushrooms for soup, pizza or ravioli. Thyme combines so well with mushroom.

* oil
* 1 shallot, diced small (or ½ onion)

* 2 handfuls of your favourite mushrooms, sliced
* 2 thyme sprigs
* Marsala wine (optional)
* salt and pepper

In a large saucepan, heat up the oil on medium heat.
Add the onion and garlic and cook until softened, about 1-2 minutes.
Add the mushrooms and thyme leaves.
Season with salt and pepper.
Add marsala wine if using.
Once the mushrooms are cooked, set aside.

Cooking mushrooms: button, shiitake and oyster mushrooms.

Cooking the quinoa
* 2 cups vegetable both

* 1 tbsp butter

* 1 shallot, diced small (or ½ onion)
* 1 cup quinoa, red or white (or both!)
* ¼ cup Parmesan cheese, grated
* mushrooms, cooked (see below - or any other vegetable of your choice!)
* truffle oil (optional)

In a small pot, heat up the vegetable broth. (For extra mushroom flavour, you can add dried mushrooms to the broth).
In a large saucepan, add butter.
Add shallot and cook until softened.
Add the quinoa, and mix, making sure the quinoa gets coated with the butter.
Add a ladle of broth, adding more as the broth evaporates.
Add Parmesan and mix.
Add the cooked mushrooms.
Finish with a drizzle of truffle oil if using.
Tada!


Making quinoa "risotto".

Although I followed the risotto cooking method, the result is not quite risotto like. Instead, quinoa retains its crunchiness, and doesn't have starch like rice to make the "risotto" thick. However, the resulting dish was still very tasty. I love the mix of red and white colours from the two types of quinoa. Considering quinoa's properties, it's also a very healthy dish!


Quinoa and mushroom goodness.

Risotto with Asparagus, Peas and Basil

I've always wanted to try making risotto, and I was especially motivated after enjoying the radicchio risotto at the Nauset Beach Club. So I took out a risotto book from the library and I was set to go. I made this recipe when fresh peas and asparagus were still in season earlier in the year and I had fresh basil in the garden.



Risotto with Asparagus, Peas and Basil (Risotto Con Asparagi, Pieslli, E Basilico) Serves 4.
From Risotto: 30 Simply Delicious Vegetarian Recipes from an Italian Kitchen by Ursula Ferrigno & Jason Lowe.

* 4 cups vegetable stock (for a homemade recipe)
* ½ cup unsalted butter
* 1 tbsp olive oil
* 8 shallots, finely chopped
* 1-½ cups risotto rice (I used arborio)
* ½ cup white wine
* 12 oz. asparagus, trimmed and cut into 2” lengths
* 1 cup fresh or frozen shelled peas
* finely grated zest of 1 lemon
* 1-½ cups freshly grated Parmesan cheese, plus more to serve
* sea salt and freshly ground black pepper
* a large handful of fresh basil, coarsely chopped

Heat the vegetable stock until almost boiling, then reduce the heat until barely simmering to keep it hot.
Heat the butter and oil in a deep skillet or heavy-bottomed saucepan over a medium heat.
Add the shallots and cook for 1-2 min, until softened but not browned.
Add the rice and stir with a wooden spoon until the grains are well coated and glistening, about 1 min.
Pour in the wine and stir until it has been completely absorbed.
Add 1 ladle of hot stock and simmer, stirring until the liquid has been absorbed.
Repeat.
After 10 min, add the asparagus, peas, and lemon zest and mix well.
Continue to add the stock at intervals and cook as before, for a further 8-10 min, until all the liquid has been absorbed and the rice is tender but still firm (al dente).
Add the reserved stock, Parmesan, basil, salt, and pepper.
Mix well.
Remove from the heat, cover, and let rest for 2 min.
Spoon into warmed bowls and garnish with basil and grated Parmesan, if using.
Serve immediately.
Tada!


Peas and purple Ontario asparagus.



Top: Cook the onion in butter and add the rice.
Bottom: Keep stirring and add vegetables near the end.

My boyfriend A and I both enjoyed this dish. I really liked the addition of the lemon zest; I found it added a kick to the dish. I think if you add whatever ingredient is in season to the risotto, it will be greatly successful.



Making risotto seems overwhelming; it takes a bit of patience but if you follow the instructions it will turn out great and well worth it. I cannot wait to try other types of risotto, especially with mushrooms in the fall!