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I found myself all alone for dinner the other night, so decided to make something warm and comforting.
If you have been following along, part of this years resolutions was to use up everything in the house first.
I threw in eat a little healthier as well. But let’s face a little healthier leaves me some room to ride the fence on that one.
I settled on a big bowl of creamy risotto. Because I have the dooms day size bag of organic quinoa from Costco in my pantry that I need to use, I swapped it for the rice.
This is one Tasty Quinoa Recipe
In A small stock pot heat the four cups of chicken stock over medium to low heat as you prep your vegetables.
Slice up 8 ounces of mushrooms. I used baby bellas, I like the meaty taste that they have when cooked down.
In a medium dutch oven over medium heat, melt two tablespoons of unsalted butter. Add the mushrooms and cook for 4 to 5 minutes.Remove from the pot and set aside.
In the same dutch oven add two tablespoons of extra virgin olive oil. Add in 1/4 of an onion fine diced. Let the onion cook until it begins to become translucent, about 5 minutes.
To the onion add in one clove of garlic minced, cook another minute. Add 1 cup of quinoa and stir to coat with the oil. Let the quinoa toast in the pot for a couple of minutes.
Add the wine to the dish and scrape the bottom of the dish to get those little flavor bits off of the bottom of the pan. Let it cook for a couple of minutes to allow the alcohol to cook off.
Now comes the labor intensive part of the recipe. Begin to ladle the warm stock into the pot one ladle at a time. Stir often, continue to add the stock, stirring until it is all gone, about 40 minutes.
Add the grated parmesan cheese. give it a good stir, then add back in the mushrooms. Combine everything with a gentle stir so you don’t break up the mushrooms.
Give the mushrooms a couple of minutes to warm back up. Taste for seasoning. Add salt and pepper to taste, serve warm with more fresh grated parmesan cheese.
It turned out creamy and tasty the ideal meal for a cold winter day. It goes well as a side, but I ate it as my meal. I hope that you enjoy! If you give it a try drop me a message how it turned out.
Some of my favorite Kitchen Essentials from this post:
Creamy Mushroom Quinoa Risotto
- 2 Tablespoons Butter Unsalted
- 8 Ounces Mushrooms Sliced
- 2 Tablespoons Extra Virgin Olive Oil
- 1/4 Cup Finely Diced Onion
- 1 Clove Garlic Minced
- 1/4 Cup Dry White Wine
- 4 Cups Chicken Stock Can Substitute Vegetable Stock For and all veggie version
- 1 Cup Quinoa
- 1/4 Cup Freshly Grated Parmesan Cheese Plus more for serving is so desired
- Salt and Pepper To Taste
Heat the chicken stock in a pot over medium low heat.
Melt 2 tablespoons of butter in a dutch oven over medium heat.
Slice the mushrooms into 1/4 inch slices.
Add the mushrooms to the melted butter and sauté until the mushroom have become soft. Remove them and set aside.
In the same dutch oven add 2 tablespoons of extra virgin olive oil.
Finely dice 1/4 cup of onion and mince 1 clove of garlic.
Add the onion and cook until they are translucent, add the garlic and continue to cook another minute. give the onion a good pinch of salt and pepper.
Pour in the quinoa and stir around to toast and cover in olive oil. Allow the quinoa to cook several minutes.
Add the white wine, scraping the bottom of the pot to bit up flavor. cook for a few minutes to allow the alcohol to cook out.
Begin to ladle in the hot stock, 1 ladle at a time. Stirring frequently. As the stock is absorbed by the quinoa, continue adding until all of the stock is gone and the quinoa is creamy and cooked.
Add in the freshly grated parmesan cheese. Add back the mushrooms and stir. Give the mushrooms several minutes to reheat.
serve with additional grated parmesan cheese.