How to Prepare Yummy Balsamic Quinoa Mushroom Risotto

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Balsamic Quinoa Mushroom Risotto. 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.

Balsamic Quinoa Mushroom Risotto Keep it gently simmering as you make the risotto. Heat olive oil in a large saucepan over medium-high heat. Deglaze the pan with red wine, scraping up all browned bits with a spatula. You can cook Balsamic Quinoa Mushroom Risotto using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Balsamic Quinoa Mushroom Risotto

  1. It’s 2 tsp of good sweet Balsamic vinegar.
  2. Prepare 2 tsp of butter.
  3. Prepare 8 oz of chopped porcini mushrooms.
  4. It’s 1 of medium onion.
  5. You need 3-4 of gloves garlic chopped fine.
  6. It’s 1 of small red wine (186 ml).
  7. It’s 2 tbsp of olive oil.
  8. Prepare 1 cup of quinoa.
  9. Prepare 2 tsp of garlic powder.
  10. You need 1 cup of chicken stock.
  11. It’s 1/4 cup of grated Parmesan Romano cheese.
  12. You need of Olive oil and garlic French bread.
  13. It’s 4 of servings.

Remove mushrooms from heat, season with salt and pepper to taste and transfer to a medium bowl and keep warm. Add butter to the pan and set flame to medium-low heat. Combine the quinoa and water in a sauce pot over high heat, bring it to a boil, then cover and reduce the temperature to low. Pour in wine, stirring constantly until wine is fully absorbed.

Balsamic Quinoa Mushroom Risotto instructions

  1. Cook quinoa until soft, add 1 tsp garlic powder and 1 tsp Balsamic to mixture, let cool. Prep French bread by spritzing olive oil and a dusting of garlic salt.
  2. Chop onion and mushrooms and sauté in a teaspoon of olive oil until both are sweated. Add butter. Add Chopped garlic and cook down until garlic smells sweet. Add the teaspoon of balsamic and the wine. Add quinoa, stir in and simmer until the alcohol smell leaves.(around 5 minutes).
  3. Add chicken stock and simmer until liquid is absorbed. Salt and pepper to taste. Toast the French bread..
  4. Put risotto on plate and sprinkle liberally with cheese. Serve with toasted garlic French bread.

While quinoa is cooking, heat a large skillet over medium high heat. Remove from pan and set aside. Add the cleaned, sliced mushrooms to the pot with a dash of salt. While the risotto is cooking chop the remaining mushrooms into quarters and toss with some oil and salt and pepper and either bake or toss in a hot fry pan till cooked. You may need to add a little more oil.

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