Add a twist to a classic Italian risotto dish by switching the usual Arborio or Carnaroli rice with quinoa. There are several reasons to put quinoa centre stage here, including that all-important health factor. Being very rich in protein and containing about twice as much fibre as most other grains, quinoa, which has many other benefits to boot, truly is a nutrition star! Plus, risotto is usually made with loads of butter, which isn’t needed here at all. Then there’s that airy texture and delicious light nutty taste quinoa is known for, which pairs so well with the earthy taste of mushrooms, that very popular risotto addition. (Don’t forget to add those aromatic Porcini mushrooms, believed to be to be the most flavourful and versatile of all.) And, of course, there’s the fact that making a “quinotto” is that much easier. The simplified version of a traditional risotto cooks up way quicker, making it an ideal go-to recipe for busy weeknights.
Follow this India Gate recipe to get the family tucking in…
- Garlic - 1 tsp
- Onion – half
- Celery - 1 stem
- Carrots - 1
- Leek - 1 stem
- s Quinoa – 1 cup
- Fresh mushrooms
- Dry mushrooms (Porcini mushrooms soaked in hot water)
- Stock – 2 cups
- Mixed herbs – For garnish
- Salt and pepper – To taste
- Parmesean / cream cheese / feta cheese – 1 tbsp
- Micro herbs – For garnish
- In a pan, sautee the Mirepoix for a minute.
- Add the quinoa and sautee for another minute.
- Keep adding stock laddle by laddle till al dente.
- Add both types of mushrooms to the quinoa
- Cook for two-three minutes and season well with the mixed herbs, salt and pepper.
- Lastly, add the cream cheese and switch off the gas.
- Serve the Risotto pipping hot along with the garnish of some micro herbs. You can also make Parmesan crisps for garnishing.