Kate's Cuisine

Jul 07 2014

Quinoa Risotto

Quinoa Risotto

I love risotto. I think it’s one of the things that makes Italian cooks the geniuses that they are. But you don’t always have to use the traditional Arborio rice (well okay, you do if you want to make it authentic.) But if you’re up for something a little different, or if you happen to only have quinoa in your cupboard, you can just as easily make risotto out of it. Yes, this is the same quinoa risotto I promised back in March when I went low carb for a short time. That nearly-carbless lifestyle didn’t work out, but this is one dish that certainly did.

1 1/2 cups quinoa $4.48
1 1/2 cups mushrooms, sliced $1.48
1 onion, diced $0.47
3 cloves garlic, minced $0.03
1/2 cup white wine $1.99
3 – 4 cups chicken stock $2.00
4 tablespoons butter $0.24
1 tablespoon olive oil $0.03
1/2 cup Parmesan cheese $1.49
1/2 cup fresh parsley, chopped $0.12
Salt $0.01
Pepper $0.01

Total cost $12.35
Cost per serving $2.06

1.) Soak quinoa in a bowl of cold water for about 10 minutes. Drain and rinse, and set aside. Then pour the chicken stock into a medium-sized saucepan and heat over medium heat. Once it’s hot, turn the heat to low and allow to sit until needed.

2.) Place a large skillet over medium heat and add butter and olive oil. Once the butter has melted into the oil, add the onions and mushrooms and cook until the mushrooms have just started to carmalize, about 10 minutes. Add the garlic, stir and cook for just about 30 seconds.

3.) Add the quinoa to the skillet, turn so that the oil coats all of the quinoa, and then allow to cook for about 2 minutes, until the quinoa is toasted.

4.) Add the white wine to the pan, stir, and allow to cook until the wine has disappeared.

5.) Add about 1 cup of the chicken stock, stir, and cook for about 5 minutes, until the stock has been absorbed. Then add another cup of stock, stir and cook until it has been absorbed, and then add another cup. Continue doing so until all of the stock has been slowly added and absorbed, and the quinoa is soft, tender, and creamy. You might not need to use all of the chicken stock.

6.) Add the Parmesan cheese and the parsley, stir and taste for seasoning, and add salt and pepper if needed.

7.) Serve and enjoy!

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