Quinoa.  The grain of the moment. Or should I say, psuedo-grain.

benefits

Very high in protein and contains a balanced set of essential amino acids = a complete protein source; high in magnesium and iron; gluten-free; and easy to digest. Perfectly substituted for any dishes using rice.  

So why not in a risotto? This is a recipe I have been meaning to post since early this year. I usually make this for dinner, so taking the photos is my ‘blocker’ (Stacey is very particular about no flash).

Today presented the perfect scene for a day-time cook-up – working at home, plenty of mushrooms on hand (bought specifically for this dish), and of course, a dish I have been craving.

Today’s Cook-up tally = Mixed Mushroom Quinoa Risotto; Roasted Whole Beetroot;  Cherry, Coconut, Date and Walnut Chunks as a treat (a variation on my favourite health biscuit base – my next post…..Note to Stacey = day-time photos; and Stacey’s cooked version of ‘Red Lentil Hummus’ for my lunches next week.

I stumbled across this little ‘risotto success’ on one of my attempts to rid my pantry of ‘white’ processed grains. I was easing my way in, particularly down the rice path…..am not a great fan of brown rice as a side dish. Wonderful as a salad base, but not my preferred choice as an accompaniment to a dish.

For those of you who know ‘risotto’, you are aware it can be tricky to perfect the cooking of the rice. Thankfully by going half and half, the quinoa meets halfway with the arborio rice, adding a nutty flavour and a crunchy texture. And the red quinoa adds a wonderful aesthetic touch (worth hunting down). No need for perfection here…..the red quinoa is a perfect disguise.

Lots of mushrooms and a variety of them work best with this recipe. This is a meal that when served with roasted whole beetroot and green salad leaves, has the ability to change your mood, entirely.

Swiss Brown, White Button, Flat & Dried Shitake

MIXED MUSHROOM QUINOA RISOTTO

serves 3 – 4

The mushrooms I have listed are my preference. Use what you can get, or what you have – I have also tried a combo of oyster and brown which works nicely……..the more mushrooms, the stronger the flavour, so adjust to suit.

ingredients

350 – 500g mixed mushrooms, roughly chopped (In images, I used 500g – 10 med white, 6 med brown, 2 large flat)

small handful dried shitake mushrooms (soaked in 1/4 cup boiling water until softened, then cut roughly using kitchen scissors)

1 Tblsp olive oil

6 – 8 whole sprigs fresh thyme

6 – 8 whole sprigs fresh marjoram (can replace with oregano)

½ cup red quinoa, rinsed

½ cup arborio rice

500mL vegetable stock

freshly cracked black pepper

generous quantity of grated parmesan cheese and/or crumbled fetta

handful pine nuts

preparation

  1. Heat olive oil over a medium heat in a heavy based saucepan or frypan (either works fine).
  2. Add fresh whole sprigs of thyme and marjoram (should sizzle when added to oil). Toss till herbs turn bright green in colour.

  1. Add fresh mushrooms. The mushrooms will fill the pan, but don’t worry as they will reduce in size.
  2. Let cook for about 5 minutes or until softened. Stir regularly.
  3. Add rice and quinoa and mix in with mushrooms until rice is slightly translucent in colour. Add the dried shitake mushrooms with liquid. Stir. Let mixture absorb almost all of liquid.

Note = It will look quite overcrowded with mushrooms as this stage, however remember that the rice grains will increase in size.  

  1. Once mushroom liquid is absorbed, add approximately 1/4 cup of stock. Stir through, then allow the liquid to be absorbed almost completely. Continue this process until all stock has been used, and rice and quinoa grains are cooked (test by tasting). At this point, you may need to add a little more stock/water if rice grains are not cooked.  Note = the quinoa grains will still be slightly crunchy.

Note = Avoid adding too much extra liquid as you don’t want your risotto too soggy. Avoid allowing mixture to absorb all liquid as will be too dry. Remember that as you take it off the heat, the grains will continue to cook and absorb any remaining liquid.

  1. Turn off heat. Remove herb stalks (slide off any remaining leaves with fingers into risotto).
  2. Add parmesan and/or fetta (enough to make a creamy-like consistency or adjust to taste), pine nuts and pepper to taste. Taste before adding salt, as dish is already quite salty.

Serve as is with extra parmesan shavings. Best enjoyed with roasted beetroot and a salad of green leaves.

 

Goodness shared from Donna