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November: Natalie Coughlin's Recipe for Risotto-Style Mushroom Quinoa


Natalie Coughlin’s Risotto-style Mushroom Quinoa

Quinoa is a grain-like seed that is very high in protein and extremely hearty—it can be found in the pastas and grains section of most supermarkets. The key to risottos is to constantly stir the pot in order to thicken the dish and prevent the grains from sticking to the bottom.

6 cups chicken or vegetable broth
1 tablespoon olive oil
2 tablespoons butter
2 celery sticks, diced
1 large onion, diced
2 cups cremini mushrooms, diced
1 tablespoon garlic, minced
12 ounces quinoa
1 cup dry white wine
1/3 cup Parmesan, grated
1 tablespoon thyme, chopped
1/2 cup parsley, roughly chopped
Salt and pepper to taste

Heat the broth in a large pot. Keep at a simmer.

Heat a separate large, heavy-bottomed pot over a medium-high heat with the olive oil and one tablespoon of butter. Just before the oil starts to smoke, sauté the celery, onions, mushrooms and garlic until the vegetables are translucent and mushrooms have given off their water. Add the quinoa to the mixture, stirring constantly until slightly toasted (about 2-3 minutes).

Add enough white wine to cover the quinoa mixture. Stir until almost dry. Add 1-2 ladles of the broth, enough to cover, and stir the mixture. Continue to stir and add broth (1-2 ladles at a time) until the quinoa is fully cooked, but has a slight al dente bite. (There will probably be some leftover broth.)

When the mixture is fully cooked, but has some residual liquid, turn the heat off. Stir in Parmesan, thyme, parsley, remaining butter, and salt and pepper. Cover mixture and allow to sit for a few minutes.

Serve with a garnish of parsley and a few shavings of Parmesan.


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