The classic Italian risotto is prepared with arborio or carnaroli rice but this recipe throws the ‘traditional’ rice out and replaces it with quinoa. I know my Italian friends will read this and shudder but… I was a bit skeptical substituting a family-favorite for a seed.
Could this ever be as good as rice? While its texture is different to that of rice, it does give you something to sink your teeth into. Mushrooms and fresh thyme gently perfume the quinoa risotto making it a perfect substitute for those who are gluten intolerant. The addition of mascarpone gives it a rich, decadent flavor.
Serves 4
inspired by Donna Hay
1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
½ cup white wine
1½ cups white quinoa, well rinsed in cold water
4 cups hot chicken stock
1/3 cup grated parmesan
sea salt and freshly ground black pepper
handful or so of mushrooms, sliced
2 cloves garlic, chopped
2 tablespoons fresh thyme leaves
¼ cup mascarpone
Heat 1 tablespoon olive oil in a frying pan over high heat. Add mushroom and thyme, salt and pepper and cook, until golden. Set aside and keep warm.
Combine olive oil and butter in a saucepan over medium heat. When butter has melted, add onion and garlic and cook, stirring occasionally, until softened. Add wine and cook until slightly reduced. Add quinoa and stir. Then add a ladle of hot chicken stock to the quinoa and stir until the liquid is fully absorbed. Add the next ladle as soon as the quinoa is almost dry. Repeat this process until the quinoa is tender but not mushy (about 25 minutes). Remove from the heat, add a tablespoon of butter and stir in the parmesan. Add mushroom mixture and mascarpone to the risotto and stir to combine. Season to taste and serve immediately.
The Culinary Chase’s Note: Earthy, herbal flavors and aromas makes this dish a keeper. If you run out of stock, use hot water. Enjoy!
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- ½ cup white wine
- 1½ cups white quinoa, well rinsed in cold water
- 4 cups hot chicken stock
- ⅓ cup grated parmesan
- sea salt and freshly ground black pepper
- handful or so of mushrooms, sliced
- 2 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- ¼ cup mascarpone
- Heat 1 tablespoon olive oil in a frying pan over high heat. Add mushroom and thyme, salt and pepper and cook, until golden. Set aside and keep warm.
- Combine olive oil and butter in a saucepan over medium heat. When butter has melted, add onion and garlic and cook, stirring occasionally, until softened. Add wine and cook until slightly reduced. Add quinoa and stir. Then add a ladle of hot chicken stock to the quinoa and stir until the liquid is fully absorbed. Add the next ladle as soon as the quinoa is almost dry. Repeat this process until the quinoa is tender but not mushy (about 25 minutes).
- Remove from the heat, add a tablespoon of butter and stir in the parmesan. Add mushroom mixture and mascarpone to the risotto and stir to combine. Season to taste and serve immediately.
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