Lemon Quinoa Risotto
From srabb 16 years ago
- 45 minutes to make
- Serves 4
A mixture of grains that really complement each other. If you eat meat, you can add shrimp or chicken.
Ingredients
- 1 1/2 cup arborio rice shopping list
- 1/2 cup quinoa, washed twice and drained shopping list
- 1 small sweet onion, chopped shopping list
- 1/2 cup fruity white wine shopping list
- 1 vegan bullion cube dissolved in one cup hot water shopping list
- 3 cups hot water shopping list
- Zest from one lemon shopping list
- 6 or 7 sprigs flat parsley, chopped shopping list
- sea salt and freshly ground pepper to taste shopping list
- 3/4 cup Parmesan Regianno shopping list
How to make it
- In a medium pan, over medium heat, heat 2 tbl oil.
- Add onion and saute until soft and transparent.
- Add rice and saute until slightly browned.
- Add quinoa and saute about 2 minutes.
- Slowly pour in wine and cook until evaporated/absorbed.
- Pour in bullion water and cook until absorbed.
- Continue to add water, cup at a time, cooking until water is absorbed. (you may have to add more than 3 cups)
- As grains absorb water, the dish becomes creamy, but the risotto will not lose its shape.
- Add zest, salt and pepper. Cook until fragrant.
- Stir in cheese until well blended.
- At the last minute, add parsley so it stays green.
- Spoon in bowls and sprinkle cheese on top.
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