Red Wine Risotto Style Quinoa Food

RED WINE RISOTTO WITH PEAS

Steps:

• Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.
• Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.
• Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.

QUINOA RISOTTO

Steps:

• Heat a large skillet over high heat. Add the spinach to wilt 1 minutes, toss often. Turn the heat off and set aside. Warm the oil in another large skillet over medium high heat. Add the oil, garlic, and red chili flakes. Cook 2 to 3 minutes until the garlic becomes fragrant but does not brown. If the garlic begins to brown, reduce the heat to low. Add the quinoa and cook another minute, stirring once or twice until the garlic in mixed in. Add the wine and bring to a boil. Cook another minute until most of the liquid is evaporated. Add the broth, and bring to a slow simmer. Cook 10 to 12 minutes until more than half of the liquid is absorbed.
• Roughly chop the spinach. Stir it in along with the goat cheese, lemon zest, lemon juice, the nutmeg, and salt. Sprinkle with grated cheese and serve immediately.

CREAMY QUINOA RISOTTO

Steps:

• Rinse quinoa twice and drain well.
• Pour chicken broth into a saucepan; bring to a boil.
• Melt butter in a separate saucepan over medium-high heat; saute onion and garlic until onion is soft, about 5 minutes. Stir quinoa into onion mixture; cook, stirring frequently, until quinoa is toasted and coated in oil, about 3 minutes.
• Slowly pour wine over quinoa mixture; cook and stir until wine is absorbed, about 5 minutes. Ladle 1/2 cup chicken broth over quinoa mixture; cook, stirring frequently, until absorbed, 3 to 5 minutes. Continue ladling broth, 1/2 cup at a time, over quinoa mixture; cook, stirring frequently, until quinoa is tender and has burst, about 20 minutes. You may not use all the chicken broth.
• Mix Parmesan cheese and cream into quinoa mixture; season with marjoram, thyme, salt, and pepper. Add a splash of chicken broth to make quinoa more creamy, if desired.

QUINOA MUSHROOM 'RISOTTO'

Steps:

• Mix water, quinoa, 1 tablespoon coconut oil, and chicken bouillon granules in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until white threads appear on the quinoa grains, about 15 minutes.
• Melt 2 tablespoons coconut oil in a skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper in hot oil until softened, 5 to 7 minutes; season with salt.
• Stir red wine and soy sauce into the vegetable mixture; bring to a simmer, reduce heat to medium-low, and cook until the liquid is reduced, about 10 minutes.
• Mix quinoa and vegetables in a large serving bowl; top with Parmesan cheese.

RED WINE RISOTTO

Steps:

• Heat the stock in a saucepan and keep it warm at the side of the stove. Melt half the butter in a shallow saucepan or casserole, add the onion with salt and pepper and sauté for 5-7 minutes until soft, but not browned. Stir in the rice and sauté it, stirring constantly, until it absorbs the butter, about 2 minutes.
• Stir in about half the wine with a little salt and pepper and simmer, stirring, until the rice starts to dry, 5-7 minutes. Add a couple of ladlefuls of hot stock and continue simmering, stirring gently but constantly. When the rice dries again and needs more liquid, add the remaining wine.
• Continue cooking, stirring all the time and adding more stock in batches. At the end of cooking, the rice should be tender, still slightly al dente (chewy) and creamy from the starch that has begun to leach from the grains. This will take 25 to 35 minutes and don't hesitate to use plenty of stock.
• Take the risotto from the heat, add the remaining butter in pieces, and stir it into the rice as it melts. Taste and adjust the seasoning. Serve the risotto in shallow bowls or on deep plates with a sprinkling of Parmesan. It is best served at once, though it can be kept warm for a few minutes. If necessary, soften it with a little more stock just before serving.

RED-WINE RISOTTO

Steps:

• In small saucepan, bring broth to a simmer. In medium saucepan, melt 1 tablespoon butter in oil over medium-low heat. When it foams, add onion and garlic; cook until softened. Pour in rice and stir to coat. Cook, stirring slowly, until rice is lightly toasted, about 3 minutes.
• Pour in 1 cup wine and reduce over medium-high heat until almost gone. Add second cup and reduce once more. When pan liquid is syrupy, begin ladling in hot broth, 1/2 cup at a time. Stir rice and adjust heat so that it is just bubbling on the edges. Continue stirring and adding broth as needed. Rice is done when it is tender but still firm to the bite in center. If you run out of broth before rice is cooked, add hot water. Mixture should be creamy and loose, not soupy. Taste and adjust seasoning.
• Stir in 1/2 cup cheese and remaining tablespoon butter. Fold in chives and thyme. Serve risotto, passing the remaining cheese at the table.

RED WINE RISOTTO STYLE QUINOA

Steps:

• Dice medium sized shallot. Melt butter in skillet on low heat. (Can substitute olive oil if desired, but butter will result in a better flavor.) Add diced shallot and cook until soft. Add salt and pepper to taste. Add quinoa and stir. Make sure quinoa is coated with oil. Add red wine -- a full bodied, fruity wine like Merlot is best. Red wine should just cover quinoa. Allow red wine to cook down before adding chicken broth. Add chicken broth slowly, a little at a time. Stir occasionally. Continue adding chicken broth until quinoa is soft. When ready to finish, add another dash of red wine, turn the heat up, and allow the red wine to cook off. Turn stove off. Drizzle with truffle oil to taste and stir. Serve. Makes 2 servings. Top with parmesan.

RED WINE RISOTTO WITH CHORIZO

Steps:

• Render chorizo in a saucepan that is large enough for risotto. Remove chorizo but leave fat in the pan. Add the olive oil and cook the onions until translucent.
• Add the rice. Stir for about 3 to 4 minutes. Add the wine and cook down. Start adding the stock, two ounces at a time, keeping the heat on low.
• Stir constantly with a wooden spoon until cooked, should be al dente. Finish with butter, cheese, peas, and chorizo.

QUINOA - RISOTTO STYLE 1

Steps:

• Make a rù : dice the carrot, celery stalk and half-onion and, in a medium sauce pan, sweat them in a slightly generous amount of quality butter (unsalted). After about 5 minutes, add the poblano, which you have already seeded and rinsed and coursely chopped. Next, add as much quinoa as you think two people are going to eat -- Stir fry the mixture for at least five minutes over low heat, add salt and pepper and chopped up potatoes. Easy on the salt, though.
• add nearly two times as much water as quinoa and bring up the heat, when everything starts to boil, add the goya sazon, cover with a lid or plate and put the fire on low. Let the mix cook, uncovering and stirring every 5 or 6 mintues or so. Add more water, if you need -- then, when all the water has absorbed and the potatoes and quinoa are cooked, grate a generous amount of the grana into the quinoa and sitr so as not to let the cheese clump or string -- it should integrate into the dish. Adjust seasoning and heat hot.

QUINOA-COUSCOUS "RISOTTO"

Steps:

• Heat oil in high-sided skillet (with lid) over medium-high heat. Sauté red onion for 2 minutes. Add garlic and green onion and continue sautéing for 1 minute.
• Stir in remaining ingredients (except almonds, salt and pepper).
• Bring to a boil; reduce heat and cover. Simmer for 15 minutes until liquid is absorbed.
• Remove lid and stir in almonds. Mixture should be "creamy". Season with salt and pepper to taste.
• Serve.

RISOTTO WITH RED WINE AND SAUSAGES

Steps:

• Take the skin off the sausages, and pinch the meat into a non-stick frying pan. Fry meat until crusty and golden, then drain off the oil, and set the meat aside.
• Heat the olive oil and half the butter in a pan. Fry the onion gently until softened but not brown. Add the rice, and using a wooden spoon, toss well until the rice is coated in the buttery onions. Pour in red wine and bring to a boil, stirring.
• Add a ladle full of the hot stock to the rice. Stir carefully over medium heat until the stock has been absorbed. Continue to add the stock a ladle full at a time. This should take about 20 minutes.
• Add the sausage meat, and stir for another 10 minutes until the rice is cooked but not soft.
• Turn off the heat and add the Parmesan, remaining butter, and salt and pepper to taste. Stir through. Cover and leave to rest for 3-4 minutes before serving.

QUINOA RISOTTO

Steps:

• Place quinoa in strainer and rinse thoroughly, drain.
• Place quinoa in fry pan and cook over med heat, stir often, until darker in color (8 minutes) Remove from pan and set aside.
• Increase heat to med-high.
• Melt butter and add onion and 2 Tab water.
• Cook, stir often, until onion is soft.
• (Add water 1 tbs at a time if seems dry) To pan add broth, milk, quinoa, (if using dried sage add here).
• Bring to boil, stir often.
• Reduce heat and simmer, uncovered, stir occasionally until quinoa is almost tender to bite (10 minutes) Meanwhile, snap off and discard tough ends of asparagus, then cut stalks diagonally into 1-inch pieces.
• Add asparagus to quinoa mixture and cook, stir often, until asparagus is tender when pierced and almost all liquid is absorbed (5 minutes). Reduce heat and stir often until mixture thickens.
• Remove pan from heat and gently stir in fontina cheese and chopped fresh sage.
• Let stand until cheese is melted.
• Transfer to a shallow serving dish.
• Top with Parmesan.