Mushroom and Pea Quinoa Risotto

By devogirl

Ingredients

• 2 tablespoons olive oil
• 1 pound white mushrooms, or a combination of white mushrooms and Shiitake mushrooms, sliced
• 1 tablespoon minced garlic
• 1/4 cup chopped fresh Italian parsley leaves
• Salt & freshly ground pepper, to taste
• 2 tablespoons olive oil
• 1 cup couscous
• 4 cups low-sodium chicken stock or vegetable stock,simmering and covered
• 1/2 teaspoon ground tumeric
• 1 cup quinoa (available at natural food stores or in the speciality food section in a supermarket)
• 1 cup finely chopped scallions
• 2 cups frozen petite peas
• Fresh parsley leaves for garnish
• Freshly grated Parmesan, to taste

Details

Servings 6
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

In a large skillet heat the olive oil over moderately high heat until hot but not smoking and saute the mushrooms, stirring, until golden brown,
about 2 to 3 minutes. Reduce heat to moderate and add garlic, stirring, until lightly browned. Stir in the parsley and season to taste with salt and
pepper. Remove skillet from heat.

In a heavy saucepan heat 1 tablespoon olive oil over moderately high heat until hot but not smoking and saute the couscous, stirring to coat,
about 1 minute. Stir in 1 cup simmering stock and tumeric. Bring to a boil, remove pan from heat and cover. Let stand for 5 minutes. Uncover and
gently fluff the couscous with a fork. Cover and keep warm. In a large bowl combine quinoa with enough cold water to cover by several inches.
Stir quinoa to rinse and drain in a fine sieve. Rinse quinoa again under running cold water and drain well.

In a large heavy pot heat 1 tablespoon olive oil over moderately high heat and saute scallions until wilted but not browned. Stir in the rinsed
quinoa and cook, stirring, until hot about 1 to 2 minutes. Add 1 cup of simmering stock, stirring, until absorbed, about 5 minutes. Add another cup
of simmering stock, stirring, until liquid is almost completely absorbed, about 10 minutes.

Add the mushrooms, couscous, remaining 1 cup of simmering stock, and peas and cook, stirring until almost all liquid is absorbed. Risotto should be
moist and creamy, if it is too dry add boiling water in 1/4 cup increments until desired texture is achieved. Season with salt and pepper.

Serve immediately and garnish with parsley leaves and grated Parmesan.