Red Mountain Quinoa Rissotto

Red Mountain Quinoa Risotto

This Quinoa Risotto is adapted from Red Mountain. It is served on its own or a half portion as an accompani-ment to fish or chicken. The truffle oil is to give a mouthfull of richness when you eat the risotto.  LCBO

Ingredients:
1 cup (250 mL) chopped onion
2 tsp (10 mL) chopped garlic
1 tbsp (15 mL) olive oil
1 cup (250 mL) arborio rice
½ cup (125 mL) Chardonnay or other white wine
3 to 4 cups (750 mL to 1 L) hot vegetable stock or 

    water
¼ cup (50 mL) each shiitake and oyster mushrooms, 

   slivered.
1 cup (250 mL) baby spinach
½ cup (125 mL) red bell pepper, chopped
½ cup (125 mL) edamame beans or peas
1 cup (250 mL) cooked quinoa   (combine ¼ cup/50 mL   

   raw quinoa with ½ cup/125 mL water and simmer 

   covered for 15 minutes.

¼ cup (50 mL) grated Parmesan cheese
Salt and freshly ground pepper
2 teaspoons (10 mL) white truffle oil

Directions:
Sauté onions and garlic in olive oil over medium heat for 2 minutes or until softened. Add dry rice and continue to sauté for 4 minutes or until the rice is lightly browned.

Deglaze the pan with wine and continue cooking until the liquid is evaporated. Add the vegetable stock, 1 cup (250 mL) at a time, stirring often, until the rice is cooked.

Add in the remaining vegetables and cooked quinoa, along with another splash of stock. Stir until they are fully incorporated and the spinach is wilted, about 2 minutes. Stir in Parmesan cheese. Season to taste.

Serve hot with a small drizzle of white truffle oil.