Hey, all you rice lovers!
Here’s the perfect alternative – quinoa risotto. Although you won’t get that rich creamy risotto, you’ll get a more nutritious, delicious substitute! Goes great with poultry, fish or even steak.
Or, if you’re not into meats, it has enough protein to serve as your main dish. Give it a try.
Quinoa Risotto, aka Quinotto
- 1 cup per person of quinoa grains
- 2.5 cups/person vegetable stock (or you could use low sodium chicken stock
- butter – just enough to saute the onion
- 1 onion, minced
- 1 glass of white wine
- vegetable of choice
- parsley (optional)
- salt-pepper as needed
Wash the quinoa grains. Then toast them in a skillet until they start popping or browning. This should take about 5 minutes. This will give a rich, nutty flavor to the quinotto. Set this aside for now.
In a second pot, heat the stock and wine.
In a wide risotto pan or frying pan saute the minced onion in the butter over low heat until golden and soft.
Add your choice of vegetables, chopped to 1/2 inch dice. Mushrooms are the traditional addition to risottos; however, asparagus tips, artichoke hearts, or radicchio are fine choices. With asparagus, save the tips for the last 3 minutes or they will melt away. Saute the vegetables just until limp.
Add the quinoa, and stir continuously until all the liquid from the vegetables has been absorbed. When liquid is low, add a ladle of the hot stock. When the stock is absorbed, add another ladle. Keep stirring and adding hot stock for 20 minutes, until the quinoa is cooked.
Always add hot stock, and only add it when all of the previous liquid has been absorbed. Stirring is essential, or it will stick to the bottom. Season to taste, sprinkle with finely chopped parsley, and serve your quinoa risotto hot.