TOMATO-AND-QUINOA RISOTTO

Tomato-and-Quinoa Risotto image

Provided by Molly O'Neill

Categories dinner

Time 15m

Yield 4 servings

Number Of Ingredients 7

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Ingredients

3 pounds tomatoes, peeled and seeded
1 cup creme fraiche (if kosher, 1 cup of unflavored soy milk or chicken broth)
1 cup basil leaves, julienned
1 tablespoon unsalted butter
1 medium shallot, minced
2 cups quinoa, rinsed and drained
1 teaspoon kosher salt

Steps:

In a food processor, puree the tomatoes and creme fraiche. Transfer to a mixing bowl and use a wooden spoon to beat in all but 2 tablespoons of the basil. Reserve the remaining basil for garnish.
Melt the butter in a large saute pan over medium heat and saute the shallot until softened, about 2 minutes. Add quinoa and salt and cook, stirring, 2 minutes.
Add 1/2 cup of the tomato puree at a time to the pan, stirring until the liquid is absorbed. Continue adding the puree until 6 cups have been added.
Place the quinoa in a serving dish and drizzle the remaining tomato puree around the edge of the bowl. Garnish with the remaining basil.

Nutrition Facts : @context http, Calories 520, UnsaturatedFat 9 grams, Carbohydrate 72 grams, Fat 20 grams, Fiber 11 grams, Protein 17 grams, SaturatedFat 9 grams, Sodium 520 milligrams, Sugar 12 grams, TransFat 0 grams