Friday, November 5

Quinoa Risotto

This recipe is from Jaqueline Mallorca’s book Gluten-Free ItalianLOVE IT! I made this for the first time over the summer while I was visiting my gorgeous fiance in South Africa.  He and I make a great pair because I love to cook and he loves to eat. The risotto was an instant favorite. He actually convinced me to make it 2 days in a row. Here you go!
  • Fine sea salt
  • 1 cup quinoa, rinsed and drained
  • 2 cups water
  • 2 tbs. unsalted butter
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • ¼ cup dry white wine
  • ½ cup gluten-free chicken broth
  • 4-6 tbs. heavy cream2 tbs. chopped flat leaf parsley
  • ½ cup grated Parmesan cheese
Bring a large pot of salted water to a boil, add the quinoa, and cook uncovered until just tender and the white germ rings show, 8-10 min. Drain well, spread out on a baking sheet, and let dry for 30 min.

Warm the butter in a large skillet over moderate heat. When it foams, add the onion and garlic and cook, stirring often, until softened but not colored, about 5 min. Add quinoa and stir well to coat. Add the wine and let it evaporate. Stir in the broth and simmer for a further 5 min. add the cream and parsley and heat through. Add the parmesan. Taste for seasoning and add and/or pepper if needed. Enjoy!

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