Monday, September 13, 2010

My First Risotto! Red Quinoa Risotto with Shiitake & Arugula

One of my favorite ways to 'waste' time online is to browse Tastespotting. It's addicting! The other day I ran across a recipe that caught my eye - Red Quinoa Risotto with Shiitake and Arugula. I had bought some red quinoa from the bulk bin at Whole Foods but hadn't tried it yet and a bag of baby arugula was sitting in my fridge, so I added it to my menu for the week.

Have you tried quinoa? I've made several recipes now with quinoa and found I like the texture - and it takes on the taste of whatever is in the dish. It's a fantastic food to add to your diet because not only is it high in protein, but it is a complete protein with all 8 of the essential amino acids. It's a good source of fiber, calcium,  iron, potassium, gluten free. You can use it like a grain even though it's technically a seed.

Red Quinoa Risotto with Shiitake and Arugula

The only note I'd make on her recipe is that it took my quinoa longer than 12 minutes to become tender, so if you make this, use the time only as a guide and taste along the way. Oh, and I'd add more mushrooms next time!

Red Quinoa Risotto with Shittake and Arugula
1 tablespoon olive oil
1/2 yellow onion, chopped
1 clove garlic, minced
1 cup quinoa, well rinsed
2 1/4 cups vegetable stock or broth
2 cups chopped, stemmed arugula (rocket)
1 small carrot, peeled and finely shredded
1/2 cup thinly sliced fresh shiitake mushrooms
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the garlic and quinoa and cook for about 1 minute, stirring occasionally. Don’t let the garlic brown.
Add the stock and bring to a boil. Reduce the heat to low and simmer until the quinoa is almost tender to the bite but slightly hard in the center, about 12 minutes. The mixture will be brothy.
Stir in the arugula, carrot and mushrooms and simmer until the quinoa grains are tender and you see the spirals on the grain, about 2 minutes longer. Stir in the cheese and season with the salt and pepper. Serve immediately.
This made 4 servings for us for dinner.

1 comment:

  1. This sounds good also...well minus the fungus which I don't do. :) Thanks for sharing Jackie!