Monday, January 18, 2010

Healthy Risotto?

QUINOA RISOTTO???? Is delicious and a nutricious powerhouse. Quinoa is a grain but not really. It is Gluten and Wheat Free and is a fabulous risotto, rice, or orzo substitute. And...its packed with great is that?? We recently put it on our "Going Green" catering menu and the crowds have gone wild...Try wil.... mushroom truffle and parmesan scented....yummy....

Wild Mushroom, Truffle, and Parmesan Quinoa Risotto

1 tablespoon EVOO
1/2 onion, diced
1 garlic clove, minced
1 cup quinoa
2 1/4 cups vegetable stock
2 cups chopped arugula
1 carrot peeled and finely shredded
1/2 cup thinly shiitake mushrooms
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon truffle oil


In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the garlic and quinoa and cook for about 1 minute, stirring occasionally. Don't let the garlic brown.Add the stock and bring to a boil. Reduce the heat to low and simmer until the quinoa is almost tender to the bite but slightly hard in the center, about 12 minutes. The mixture will be brothy. Stir in the arugula, carrot and mushrooms and simmer until the quinoa grains have turned from white to translucent, about 2 minutes longer. Stir in the cheese and truffle oil and season with the salt and pepper. Serve immediately.

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