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Red Quinoa Risotto
Ingredients
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1 cup red or tricolor quinoa, rinsed and drained
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1 tablespoon plus 2 teaspoons extra virgin olive oil
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1 medium onion, diced
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1 1/2 cups low sodium vegetable broth
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1/2 cup dry vermouth
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1 clove garlic, minced
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8 ounces crimini mushrooms, sliced
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5 ounces shiitake mushroom, sliced
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1 teaspoon fresh thyme leaves
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sea salt and freshly ground black pepper, as desired
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1/2 cup Pecorino cheese, shredded or Parmesan cheese
Preparation
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In a medium saucepan warm two teaspoons olive oil over medium-high heat. Add onion, turn down the heat to medium-low and saute until softened and lightly golden, about 6 minutes. Add drained quinoa and saute an additional 3-4 minutes. Meanwhile, heat the vegetable stock, set aside. Pour the dry vermouth into the quinoa, turn up the heat and allow to boil vigorously until almost all evaporated. Add heated vegetable stock, bring to a boil then turn down the heat to low and allow to cook, covered, for about 12 - 15 minutes, until most of the liquid has evaporated.
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While the quinoa is cooking, heat the remaining 1 tablespoon of olive oil in a heavy duty skillet over medium-high heat. Add garlic and cook 30 seconds; add the mushrooms and thyme and allow to cook until most of the liquid the mushrooms give off has evaporated. Mix quinoa into mushroom mixture, taste and adjust seasonings. Serve hot with the cheese passed separately.
