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Recipe

Quinoa and Mushroom Risotto

Scott Phillips

Servings: 4 to 6

This creamy, earthy, aromatic faux risotto is just as soothing and satisfying as the real deal. Plus there’s no need for constant stirring.

Ingredients

  • 2 Tbs. unsalted butter
  • 4 oz. fresh mushrooms (any variety), trimmed and coarsely chopped (about 1 cup)
  • Kosher salt
  • 2 medium scallions, thinly sliced on the diagonal
  • 1 medium clove garlic, finely chopped
  • 2 oz. snow peas, sliced 1/2 inch thick on the diagonal (about 1/2 cup)
  • Freshly ground black pepper
  • 2 Tbs. olive oil
  • 2 cups quinoa, preferably white, well rinsed
  • 1/2 cup dry white wine
  • 4 cups lower-salt vegetable or chicken broth; more as needed
  • 1/3 cup crème fraîche
  • 1/2 oz. finely grated Parmigiano-Reggiano (about 1/2 cup using a rasp grater)
  • 2 Tbs. coarsely chopped fresh flat-leaf parsley

Nutritional Information

      Calories (kcal) : 390
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 25
      Sodium (mg): 240
      Carbohydrates (g): 44
      Fiber (g): 4
      Protein (g): 13

Preparation

  • Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, season lightly with salt, and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the scallions and garlic, and cook, stirring occasionally, until the garlic is soft, about 1 minute. Add the snow peas and cook, stirring, until bright green, about 1 minute. Season to taste with salt and pepper and remove from the heat.
  • Heat the oil in a 3-quart saucepan over medium heat until shimmering hot. Add the quinoa and cook, stirring, until the quinoa dries and begins to “pop” a little, about 2 minutes. Add the wine and cook, stirring, until absorbed, about 30 seconds. Add the broth, cover, turn the heat down to medium low, and cook until the quinoa is tender and the liquid is mostly absorbed, 10 to 15 minutes.
  • Stir in the crème fraîche and half of the cheese. Stir in the mushroom mixture, season to taste with salt and pepper, and cook, adding up to 1/2 cup more broth to loosen to a creamy consistency, until the mushrooms are heated through, about 1 minute. Serve topped with the remaining cheese and the parsley.

Reviews

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Reviews

  • Oma4U | 05/12/2014

    I made this for Mother's Day and it was delicious! My only suggestion is to give it more than10-15 minutes to absorb the broth, it seemed like I waited at least 25 minutes.

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