The Risotto Challenge: Quinoa Risotto with Mushrooms and Thyme


Call us crazy, but after the success of the oat risotto, Tucker and I challenged ourselves to make a risotto out of each whole grain. I'm calling it The Risotto Challenge! So, we've already done pasta, oats, and of course rice, so next up was quinoa. This was the last of the "normalish" grains, after this we'll be trying bulgar and barley (already bought some at the Whole Foods bulk center), and after that groats, spelt, millet, farro... (?!) This is going to get a bit strange. Stay tuned!

Quinoa Risotto with Mushrooms and Thyme
Adapted from Epicurious and Dana Slatkin

Ingredients
1 cup quinoa, rinsed
4 cups mushroom or chicken broth (Thanks to Dana for pointing out this omission!)
1 tablespoon olive oil
1 1/2 cups chopped onion
1 garlic clove, pressed
1 8-ounce package sliced crimini (baby bella) mushrooms
6 ounces fresh shiitake mushrooms, stemmed, sliced
3 teaspoons chopped fresh thyme, divided
1 cup dry white wine
Grated Parmesan cheese



Instructions

  1. In a medium pot, heat the broth over a low flame until simmering. The broth should continue bubbling slowly while you prepare the dish.
  2. In another medium pot, heat a half tablespoon of oil until nearly smoking and cook the diced mushrooms until browned. Season to taste with salt and pepper, transfer to a bowl, and set aside.
  3. Add another tablespoon of the olive oil to the pot. Add the shallot and garlic and sauté until soft and translucent, stirring often to prevent browning.
  4. Add the quinoa and cook for a few minutes until the grains are coated in oil and fragrant, about 3 minutes.
  5. Pour in the wine and cook, stirring occasionally, until evaporated.
  6. Ladle a half cup of hot broth into the quinoa and simmer until the liquid has evaporated, about 3 minutes. Continue the process, adding 1/2 cup broth at a time, until the quinoa is fully cooked and there is no more broth, about 25 minutes..
  7. Stir the diced mushrooms and Parmesan cheese into the risotto. Spoon into serving bowls and top with the trumpet mushrooms. Serve immediately, with additional Parmesan cheese for sprinkling.

The Chef de Plunge on Foodista

Comments

Dana said…
Hi, Rachel,

Thanks for sharing my Quinoa Risotto Recipe with your readers. But don't forget the broth in the ingredient list...don't want your readers to be disappointed!

Keep in touch and happy cooking,

Dana Slatkin
Rachel said…
Thanks for pointing that out, Dana! I added the broth to my ingredients list :)

And thanks for the great recipe idea!
Ohhh, this looks yummy! Great idea..

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