I've seen several recipes lately that us quinoa in place of arborio rice to make a "quisotto." This version is based on the classic risotto Milanese and features saffron, lemon and peas. It's a vegan preparation, but you could stir in some Parmesan cheese at the end if prefer. Mitchell said, "it doesn't look like risotto." But, it was still very yummy and a different way to prepare quinoa.
Ingredients
- Two lemons, zeste and juiced.
- 3 tablespoons olive oil, plus more to taste
- 2 chopped shallots
- 1 cup chopped shiitake caps
- 1 ½ cups white quinoa (although a black version could be quite dramatic!)
- Salt and ground black pepper
- ½ cup dry white wine or water
- 4 cups vegetarian chick stock (or vegetable stock), warmed
- 1 1/2 cups frozen peas
- 1 tablespoon Smart Balance spread
- 1 tablespoon nutritional yeast
- 1/8 tsp saffron threads
Directions
1. Add the lemon juice to the warmed stock. Place the butter or oil in a large, deep skillet over medium heat. When hot, add the shallots and shiitakes; cook, stirring occasionally, until the shallots are softening and shiitakes begin to brown, about 5 minutes. Add about one teaspoon of salt, stir to combine.
2. Add the quinoa, and cook, stirring occasionally, until it’s glossy and coated with the oil. Add the wine, scraping up any yummy burnt bits of mushroom or shallot, and cook until it is evaporated, stirring often.
3. Add one cup of the stock, stirring until it is combined. Then, as the stock evaporates, continue to add it 1/2 cup at a time, stirring and maintaining a simmer. Stir frequently and don't let the quinoa dry out completely, adding more stock when the previous addition is gone.
4. After about 20 minutes, taste the quinoa; it should be tender and the little bran should be released. Stir in the peas, saffron, lemon zest, nutritional yeast and Smart Balance, cooking for two to three more minutes. Turn off the heat, cover the pan and let the quisotto stand for five minutes; stir again, season with salt and pepper--then serve!
Makes: four servings.
