Mushroom Quinoa Risotto

Mushroom Quinoa Risotto

Health Rating
Prep Cook Ready in Servings
20 min 1 h 40 min 2 h 1
Scheduled for:
Dinner on Wednesday

Ingredients for 1

Show Original

114 gm Baby portobello mushroom (sliced, for mushrooms)
1/4 leaf Bay leaf (for stock)
114 gm Button mushrooms (sliced with stems, for stock)
1/4 small Carrots (peeled, diced, for stock)
114 gm Cremini (Italian) mushroom (sliced, or choice of mushrooms, for mushrooms)
1/2 tsp Extra virgin olive oil (for quinoa)
1/2 tsp Extra virgin olive oil (for mushrooms)
1/8 cup Frozen green peas (for quinoa)
1/2 clove(s) Garlic (minced, for mushrooms)
3/4 clove(s) Garlic (minced, for stock)
1/3 cup Hearts of palm, canned (rinsed, for mushrooms)
1/10 cup Milk, fat-free (skimmed) (for mushrooms)
1/8 cup Milk, fat-free (skimmed) (for quinoa)
15 gm Parmigiano-Reggiano (finely grated, for quinoa)
1 sprig Parsley, Italian, fresh (for stock)
1/10 cup Parsley, Italian, fresh (chopped, for quinoa)
1/4 tsp Peppercorn (for stock)
4 gm Porcini mushroom, dried (for mushrooms)
1/4 cup Quinoa, uncooked (rinsed, for quinoa)
1/10 cup Ricotta cheese (skimmed milk) (for quinoa)
1/4 dash Salt and pepper (for mushrooms)
1/4 pinch Salt and pepper (for quinoa)
1/4 pinch Salt and pepper (for mushrooms)
1 sprig Thyme, fresh (stems removed, for mushrooms)
1 1/2 cup Water (for stock)
1/8 cup White wine, dry (for quinoa)
1/8 medium Yellow onion (diced, for stock)

Instructions


To prepare the mushroom stock: Heat the oil in a large pot over medium-high heat. Add in the carrot and onion and cook, stirring occasionally, until the onions have softened, about 7 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 30 seconds.

Add the mushrooms, parsley, thyme, bay leaf, and peppercorns and cook for 5 minutes.

Add the water and bring up to a boil. Reduce the heat to low and simmer for an hour.

Strain through a fine-mesh strainer (discard the vegetable and herbs) and season with salt to taste. This can be made 3 days in advance or frozen 1-2 months in advance.

To prepare the mushrooms: Put the dried porcinis in a spice grinder or food processor and pulse until they reach a powder consistency. Set aside.

Add the hearts of palm and milk along with a pinch each of salt and pepper to the food processor and puree until smooth. Set aside.

Preheat the pan to medium high heat and add the olive oil. Once hot, add the mushrooms, garlic and thyme and cook until browned and tender, about 10 minutes. Season with salt and pepper to taste, remove from heat and set aside.
To prepare the quinoa: Preheat the olive oil in a medium saucepan over medium heat. Add in the quinoa and toss until coated.

Add in the white wine and let it evaporate.

Add in the stock and porcini powder and cook over medium low for about 10-12 minutes, or until the stock is almost fully absorbed.

Fold in the pureed artichoke hearts and stir until creamy and thick.

Assembly: Stir in the parmesan cheese, ricotta cheese, prepared mushrooms, peas, and milk and season with a pinch of salt and pepper, to taste.

Garnish with Italian parsley and additional grated cheese, if desired.

Nutrition Facts

Per Portion

Calories 511
Calories from fat 136
Calories from saturated fat 41
Total Fat 15.2 g
Saturated Fat 4.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 5.9 g
Cholesterol 16.4 mg
Sodium 608 mg
Potassium 2025 mg
Total Carbohydrate 59 g
Dietary Fiber 11.4 g
Sugars 12.6 g
Protein 28.7 g

Dietary servings

Per Portion


Grain 2.1
Meat Alternative 0.2
Milk 0.2
Milk Alternative 0.3
Vegetables 8.5

Energy sources


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