Sprouted Fig (The Smoothie Lover)
January 11, 2014
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Quinoa-otto (aka. quinoa risotto). A healthy, delicious and low carb take on risotto. | The Smoothie Lover

After making this quinoa stir fry the other day, my good bloggig-friend Dearna over at To Her Core (seriously, go check her blog out! It is such a great blog with so many yummy recipes and pretty pictures) gave me a great idea: making quinoa risotto.

That sounded too good not to make. I love risotto and I love quinoa. So that is what I had for dinner last night; quinoa-otto.

The quinoa really did a good job “pretending to be rice”. I didn’t miss the rice the slightest. Also quinoa risotto is healthier than the usual one: less carbs and more protein.

Hey! This is one more vegetarian dinner-recipe. My new year resolution is going quite well (;

Quinoa-otto (aka. quinoa risotto). A healthy, delicious and low carb take on risotto. | The Smoothie LoverQuinoa-otto (aka. quinoa risotto). A healthy, delicious and low carb take on risotto. | The Smoothie Lover

When I told my mom I wanted to save some of the quinoa for today, so that I would be able to photograph it she said she thought it was a good idea, but I had to be aware that risotto is very un-photogenic. I was like “bah! Yeah, right – I can make it look good”.

Turns out I couldn’t.

Risotto really doesn’t want to be photographed.

So please don’t let the pictures fool you. This dish might look like a gray and boring mass of something from outer space – but I promise: It is heaven on a plate! (and I’m not even joking)

Quinoa-otto (aka. quinoa risotto). A healthy, delicious and low carb take on risotto. | The Smoothie LoverQuinoa-otto (aka. quinoa risotto). A healthy, delicious and low carb take on risotto. | The Smoothie Lover

Enjoy!

Quinoa-otto (aka. quinoa risotto)
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • 3 cups sliced mushrooms
  • 4 tbsp. grease (I used 2 tbsp. butter and 2 tbsp. olive oil)
  • 1 small onion, chopped
  • 1 tsp. dried thyme
  • 1 cup uncooked quinoa
  • 2½ cup vegetable stock
  • ⅓ cup dry white wine
  • ½ cup lightly packed grated parmesan cheese
Instructions
  1. Heat up the oil in a large pan. Toss in the onion, thyme and mushrooms and fry on high for approx. 5 minutes until the mushrooms are nice and brown.
  2. Add the quinoa and fry for half a minute stirring constantly. Then add one cup of vegetables stock cook until all the water has been absorbed or has evaporated. Then add the white wine and cook until the liquid is gone. Continue with the rest of the vegetable stock.
  3. Once the quinoa is cooked and all liquid is gone stir in the cheese, and allow it to melt.
  4. Serve right away.

 

6 responses to “Quinoa-otto (aka. quinoa risotto)”

  1. Leigha says:

    This looks fabulous!! Not ugly at all! What camera do you use? Your pictures are so good!

  2. tohercore says:

    What a pleasant surprise to find this post this morning! Thank you for the shout out and lovely words :) I dont know what you are talking about either – your photography is beautiful, and this dish looks amazing – Im seriously drooling over here! xx

  3. Have you coined a new phrase? This looks delicious. I hate it when the pics don’t reflect what it really looks like in person. I love risotto so this definitely appeals to me. :)

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