| This recipe is liked by 0 person(s). |
QUINOA - Quinoa Risotto with Lemon and Roasted Tomatoes (F&W)
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Quinoa Risotto with Lemon and Roasted Tomatoes •HEALTHY •STAFF-FAVORITE F&W Best New Chef 2011 Ricardo Zarate puts a clever Peruvian spin on risotto, using quinoa in place of rice and adding lots of bright flavor with fresh lemon and lemon zest. | |
| 1 1/2 cups | white quinoa, rinsed |
| Kosher salt | |
| 1/2 cup | panko, (Japanese bread crumbs) |
| 6 tablespoons | extra-virgin olive oil |
| 1 1/2 teaspoons | minced rosemary |
| 2 | garlic cloves, minced |
| Freshly ground pepper | |
| 4 whole canned Italian tomatoes, drained and halved lengthwise | |
| 1 | lemon |
| 1 large | shallot, finely chopped |
| 2 cups | chicken stock |
| 1/4 cup | crème fraîche, plus more for garnish |
| 1 teaspoon | grated lemon zest |
Finely grated Parmigiano-Reggiano cheese
Chopped flat-leaf parsley, for garnish
Preheat the oven to 375°. In a saucepan, bring the quinoa with 2 1/2 cups of water and a large pinch of salt to a boil. Cover and cook over low heat until the water is absorbed and the quinoa is tender, 20 minutes. Let stand covered for 15 minutes, then fluff with a fork.
Meanwhile, in a bowl, mix the panko with 2 tablespoons of the olive oil, 1/2 teaspoon of the rosemary, half of the garlic and a generous pinch each of salt and pepper. Arrange the tomatoes cut side up on a rimmed baking sheet and top with the panko. Bake for 25 minutes, until the crumbs are lightly browned and the tomatoes are softened; keep warm.
Peel the lemon with a sharp knife, being sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Cut the lemon sections into 1/4-inch pieces.
In a medium saucepan, heat the remaining 1/4 cup of olive oil until shimmering. Add the shallot and remaining garlic and cook over moderate heat, stirring, until softened, about 4 minutes. Add the remaining 1 teaspoon of rosemary and cook for 1 minute.
Stir in the quinoa and stock and bring just to a boil. Simmer over moderate heat, stirring, until the quinoa is suspended in a thickened sauce, about 5 minutes. Stir in the 1/4 cup of crème fraîche, lemon zest, lemon sections and 1/3 cup of grated Parmigiano-Reggiano. Season with salt and pepper. Spoon the risotto into bowls, top with the tomatoes and garnish with crème fraîche, grated cheese and chopped parsley; serve.
SUGGESTED PAIRING
California Sauvignon Blanc is a go-to for citrusy dishes, like this risotto.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe