Mushroom Quinoa Risotto

From Food & Drink, Summer 2011 


Prep time: 15 minutes 
Cooking time: 20 minutes 
Serves 4-6 

Printable Recipe


Ingredients: 
 ½ cup dried mushrooms (I used mixed, but porcini is what F&D used) 
2 cups vegetable broth or water, heated 
1 cup quinoa (F&D used ½ cup red & ½ cup white), rinsed well 
2 tbsp olive oil ½ cup onion, coarsely chopped 
8oz/250g fresh mushrooms, (coarsely chopped, quartered or thickly sliced – I used cremini, but shitake, and any other of your fave works too) 
3 large cloves garlic, finely chopped 
2-3 tbsp balsamic vinegar 
2-3 tbsp fresh mint, chopped 


  Directions: 
1. In a small bowl soak the dried mushrooms for 15 minutes in hot broth/water. Use a slotted spoon to remove mushrooms but transfer the broth to a medium pot. 


2. Bring broth (might need topping up with water to reach 2 cups needed) to a boil, sprinkle with rinsed quinoa (rinse well to eliminate any bitterness), lower heat and cover. Simmer for 15 minutes or until almost tender. Drain quinoa, but reserve any liquid to add later. 


3. Heat oil in a large skillet over medium heat. Add the onions and sauté until soft (2-3 minutes). Add the mushrooms (fresh and rehydrated dried) and sauté until mushrooms are browned and juicy (you might want to add a little more oil or butter) (another 3-4 minutes). Add the garlic and cook for 30 seconds or until fragrant. Do not let the garlic brown or it will taste bitter.


 4. Add the balsamic vinegar, allow to come to a boil (just a minute or so) and stir in the quinoa. If it seems too dry, add the reserved broth. Fluff, taste and add the chopped mint before serving.