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Quinoa Risotto Milanese With Vegetables
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 3 tablespoons | olive oil |
| 3 tablespoons | butter |
| 1 small | onion, diced |
| 1/4 cup | white wine, (optional |
| 1 1/2 cups | quinoa |
| 5-8 cups | vegetable broth, (or chicken stock) |
| 1 1/2 cups | vegetables, (peas, asparagus, green beans, roasted red peppers etc.) |
| 1/2 cup | Romano cheese, shredded |
| 1/4 cup | parsley, chopped as garnish |
| Parmesan cheese, grated |
-Heat stock in a saucepan and keep it covered and warm.
-Heat a large heavy skillet over medium heat. Add olive oil and half the butter (1 1/2 tablespoon). When butter is just melted, add onions and saute for 5 minutes. Add quinoa and stir to coat well. Add wine and allow to be absorbed. Add enough warm stock to just cover the quinoa. In about 5 minutes, add more stock to keep the quinoa covered. Add vegetables at this time. Do not cover the pan, but keep adding warm stock as needed to keep quinoa covered. this takes approximately 20-25 minutes, until quinoa is tender. Add remaining butter and Romano cheese and stir in well.
-Remove from heat, garnish with parsley and serve with Parmesan cheese.
Serves 4-6.
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