RED & WHITE QUINOA RISOTTO

Red & White Quinoa Risotto image

Provided by Dee Stillwell

Time 35m

Number Of Ingredients 12

2 Tbsp each of butter and evoo
8 oz cremini mushrooms, sliced or chopped
1 medium white onion, chopped
3-4 clove garlic, grated
2/3 c short grain or arborio rice
1/2 c each of white quinoa and red quinoa
1/2 c white wine
4-5 c chicken, vegetable stock or broth
1 1/2 c frozen peas, thawed
2-3 Tbsp heavy cream
1 large lemon, zest and juice
salt and pepper to taste

Steps:

1. Rinse quinoas and rice well in a fine meshed sieve. Set aside to drain while prepping the onions, mushrooms and garlic. Heat stock in a saucepan and keep hot while making this risotto.
2. Heat oil and butter in a large saute pan. Saute mushrooms and onions for a few minutes until almost opaque and mushrooms lightly browned. Add garlic the last few minutes. ..add rice and quinoa and cook a few more minutes to toast rice and quinoa a little. Add wine to deglaze pan. Stir until wine evaporates.
3. Add stock 1 ladle at a time and cook and stir until it evaporates. I don't stir constantly but I do every minute or so. After about 20 minutes, taste test for doneness of the grains. Keep stirring in broth and testing until done. If you need more liquid, you can add water.
4. The last few minutes, add peas, the zest and juice of the lemon. Stir to combine and cook until peas are done. Finish by stirring in the cream. (optional, but a hint JAP"s Susan Simmons learned in a culinary class)I liked the added creaminess. Salt and pepper if necessary.