MUSHROOM QUINOA RISOTTO (QUINOTTO)
A twist on the classic risotto, this quinotto recipe aka quinoa risotto stars quinoa instead of rice to make a fabulous Italian-inspired dish. Between the light nutty taste of the quinoa, the earthy flavor of the mushrooms and the lemon zing, you will love this easy and healthy meatless meal for sure!
Provided by Marie
Categories Main Course
Time 50m
Number Of Ingredients 14
Steps:
- In a medium skillet, sauté the sliced mushrooms with a little bit of olive oil until they are cooked but still a bit firm. Remove from the heat and set aside.
- In a large pot on medium-high heat, toast the quinoa in butter (or oil, if using), stirring regularly, until fragrant.
- Add minced garlic and sliced onion and sauté until softened.
- Turn down the heat and cup by cup, add stock, stirring regularly.
- Once all the liquid has been reduced, add the rest of the ingredients: reserved mushrooms, chives, lemon juice and zest, thyme, vinegar, soy sauce (or tamari if using) and Parmesan cheese (or nutritional yeast if using). Stir well for a few minutes, and then remove from the heat.
- Serve immediately with extra chives and parmesan.
Nutrition Facts : ServingSize 1.5 cup, Calories 607 kcal, Carbohydrate 83 g, Protein 31 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 972 mg, Fiber 11 g, Sugar 10 g
QUINOA MUSHROOM 'RISOTTO'
Delicious way to enjoy healthy, protein-packed quinoa!
Provided by Claudia
Categories Side Dish Grain Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Mix water, quinoa, 1 tablespoon coconut oil, and chicken bouillon granules in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until white threads appear on the quinoa grains, about 15 minutes.
- Melt 2 tablespoons coconut oil in a skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper in hot oil until softened, 5 to 7 minutes; season with salt.
- Stir red wine and soy sauce into the vegetable mixture; bring to a simmer, reduce heat to medium-low, and cook until the liquid is reduced, about 10 minutes.
- Mix quinoa and vegetables in a large serving bowl; top with Parmesan cheese.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 35.9 g, Cholesterol 4.5 mg, Fat 14.7 g, Fiber 6.3 g, Protein 13.4 g, SaturatedFat 10.6 g, Sodium 704.8 mg, Sugar 2.8 g
EMERIL'S THREE CHEESE RISOTTO
Provided by Food Network
Categories side-dish
Time 46m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.
MUSHROOM QUINOA RISOTTO
Replace rice with quinoa (the grain is pretty trendy right now too!). "This mushroom quinoa risotto is one of my favorite recipes anytime - you don't have to be pregnant to love it,
Provided by Heather A.
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium pot, heat the broth over low heat and simmer while you prepare the rest of the dish.
- In another medium pot, heat 1 Tbl. olive oil over medium heat. Add the shallot and garlic, and saute until soft and translucent, stirring often to prevent browning. Add the quinoa and cook for a few minutes, stirring, until the grains are coated in oil and fragrant, about 3 minutes.
- Add the wine and cook, stirring occasionally, until evaporated. Ladle 1/2 cup of hot broth into the quinoa, stir and simmer until the liquid has evaporated, about 3 minutes. Continue the process, adding 1/2 cup broth at a time, until the quinoa is fully cooked and there's no more broth, about 25 minutes. This is your risotto.
- Meanwhile, heat the remaining 2 teaspoons oil in a small saute pan, add the shiitake mushrooms and cook, until browned. Season with salt and pepper, transfer to a bowl and set aside. Repeat with the trumpet mushrooms.
- Stir the shiitake mushrooms and Parmesan cheese into the risotto. Spoon into 4 serving bowls and top with the trumpet mushrooms. Serve immediately, with additional Parmesan cheese for sprinkling.
- Per serving: 386 calories, 11.43 g fat, 47.55 g carbs, 17.95 g protein, 5.39 g fiber, 152 mg calcium, 4.12 mg iron, 553 mg sodium, 141 mcg folate.
Nutrition Facts : Calories 332.4, Fat 9.8, SaturatedFat 1.2, Sodium 10.6, Carbohydrate 46.6, Fiber 5.9, Sugar 1.6, Protein 10.5
THREE CHEESE STUFFED MUSHROOMS
an easy and tasty little appetizer that I made for one of Country Lady's famous appy parties (April 2009) I sometimes will subsitute 1 large onion carmelized slow and low for the shallots, I actually like it better with the carmelized onions, but I thought I should post the recipe as I prepared it for the party
Provided by Lois M
Categories Vegetable
Time 45m
Yield 24 mushrooms, 24 serving(s)
Number Of Ingredients 11
Steps:
- cook and crumble the bacon.
- remove stems from the large mushrooms.
- chop stems and cremini mushrooms.
- sautee shallots and garlic in olive oil until tender.
- add chopped mushrooms,thyme and cayenne and sautee until tender.
- stir in cream cheese until melted through.
- mix in crumbled bacon.
- add grated gruyere and half of the parmesan, mix thouroughly until melted through.
- spoon mixture into large mushrooms.
- sprinkle remaining parmesan on top.
- place on a baking sheet and bake at 350 for approx 15 minutes.
Nutrition Facts : Calories 77.5, Fat 6.2, SaturatedFat 2.8, Cholesterol 14.8, Sodium 98, Carbohydrate 2.2, Fiber 0.3, Sugar 0.8, Protein 4
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