Wild Mushroom Quinoa “Risotto”
serves 2-4
Here’s a "risotto" made with quinoa. It allows you to skip the stirring part of risotto, but adds protein, and still provides the unctuous mouth feel that makes mushroom risotto, made with fragrant wild mushrooms, such a cornerstone of fall food.
Read more about this recipe at hogwash.
3 tablespoons unsalted butter
1 large shallot, finely chopped
Salt and freshly ground pepper
1 tablespoon olive oil
1 pound wild mushrooms, such as chanterelles, oysters, or porcinis, cleaned and chopped
1 cup quinoa
2 cups broth (chicken or vegetable)
2 ounces goat cheese, crumbled
prep: 5 minutes
total: 25 minutes
skillet
1. Heat a large skillet over medium heat. Add 1 tablespoon of the butter. When the butter has melted, stir in the shallot, season with salt and pepper, and cook, stirring occasionally, for 5 minutes.
2. Add the olive oil and mushrooms, season again, and cook for another five minutes, or until mushrooms have begun giving off their water. (You can prepare the dish up to this point and set aside for an hour or two, or refrigerate overnight.)
3. Add the quinoa and the broth, stir, and bring the mixture to a simmer. Cook at a bare simmer, covered, for 10 minutes, or until all the liquid has been absorbed. Stir in the remaining 2 tablespoons butter (you can skip this, if you insist) and the goat cheese until both have melted, season to taste, and serve hot.
