Mushroom & Pea Quinoa Risotto

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* Exported from MasterCook *

 

Mushroom and Pea Quinoa Risotto

 

Recipe By : Gourmet Magazine

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 pound white mushrooms, sliced -- * see note

1 tablespoon minced garlic

1/4 cup fresh Italian parsley leaves -- chopped

salt and pepper -- to taste

 

2 tablespoons olive oil

1 cup couscous

4 cups low-sodium chicken stock -- simmering & covered

OR vegetable stock

1/2 teaspoon ground turmeric

1 cup quinoa

1 cup scallions -- finely chopped

2 cups frozen petite peas

salt and pepper -- to taste

fresh parsley leaves -- for garnish

Parmesan cheese -- freshly grated

 

*This recipe calls for 1 pound white mushrooms (sliced), or a combination of

white mushrooms and Shiitake mushrooms (sliced). Adjust to suit your needs or

taste.

 

In a large skillet heat the olive oil over moderately high heat until hot but

not smoking and sauté the mushrooms, stirring, until golden brown, about 2 to 3

minutes. Reduce heat to moderate and add garlic, stirring, until lightly

browned. Stir in the parsley and season to taste with salt and pepper. Remove

skillet from heat.

 

In a heavy saucepan heat 1 tablespoon olive oil over moderately high heat until

hot but not smoking and sauté the couscous, stirring to coat, about 1 minute.

Stir in 1 cup simmering stock and turmeric. Bring to a boil, remove pan from

heat and cover. Let stand 5 minutes. Uncover and gently fluff the couscous

with a fork. Cover and keep warm.

 

In a large bowl combine quinoa with enough water to cover by several inches.

Stir quinoa to rinse and drain in a fine sieve. Rinse quinoa again under

running cold water and drain well.

 

In a large heavy pot heat 1 tablespoon olive oil over moderately high heat and

sauté scallions until wilted but not browned. Stir in rinsed quinoa and cook,

stirring, until hot about 1 to 2 minutes. Add 1 cup of simmering stock,

stirring, until absorbed, about 5 minutes. Add another cup of simmering stock,

stirring, until liquid is almost completely absorbed, about 10 minutes.

 

Add mushrooms, couscous, remaining 1 cup of simmering stock and peas and cook,

stirring until almost all liquid is absorbed. Risotto should be moist and

creamy, if it is too dry add boiling water in 1/4 cup increments until desired

texture is achieved. Season with salt and pepper. Serve immediately and

garnish with parsley leaves and grated Parmesan.

 

Yields: 4 servings.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Food TV Network

Website.