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Quinoa Risotto with Zucchini and Tomatoes MICHAEL SYMON

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This Quinoa Risotto will change the Risotto game!

3 tablespoons olive oil (plus more to garnish)
3 scallions (finely sliced, whites and greens divided)
2 cloves garlic (minced, or grated on microplane)
1 zucchini (cut into small dice)
1 cup white quinoa (rinsed)
1 cup white wine
1 1/2 cups vegetable stock (warm, divided)
1 can cannellini beans (drained, rinsed, 15-ounces)
1/3 cup Parmigiano-Reggiano (grated)
1 cup grape tomatoes (halved)

For Risotto: In a large saute pan over medium heat add olive oil, scallion whites, garlic and season with salt. Stirring occasionally, cook until softened and aromatic, about 2 minutes.
Increase heat to medium-high and add in zucchini. Re-season with salt and pepper to taste. Cook zucchini until softened and add quinoa to pan and toast slightly, about 2 minutes.
Add white wine to pan and allow wine to reduce almost completely. Add 1 1/4 cups of vegetable stock to risotto mixture, cover and allow to cook for 10 minutes or until stock has been fully absorbed.
Working with 1/2 cup increments of stock, slowly add to risotto mixture while stirring constantly. Allow stock to completely absorb before adding additional stock. Continue stirring constantly over heat until quinoa cracks open and becomes tender, about 20 minutes. With the last addition of stock stir in beans and tomatoes.
Mix in scallion greens, parmesan and re-season to taste. Spoon the risotto into bowls and top with Parmigiano.

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