Quinoa Risotto w/Shrimp, Asparagus, Bell Pepper, Mushroom, Lemon & Basil

10 Nov

Today what I have for you is a really healthy delicious take on risotto. I have replaced traditional Arborio rice with quinoa which is regarded as a super food. Much stronger in the nutritional category than rice but still creamy, light but filling, and just pretty awesome. Fresh flavors, warm and comforting, what’s not to like. Oh and it’s easier than risotto because the constant stirring isn’t necessary.
Quinoa Risotto w/Shrimp, Asparagus, Bell Pepper, Mushroom, Lemon & Basil.

Here’s what you’ll need:
Quinoa-1/3 cup per person and rinsed. I am using white but feel free to use what you like.
Olive Oil-2 Tablespoons
White wine-1/4 cup

Chicken Stock- Vegetable stock or water may also be used here.
Shrimp-shelled and deveined 3-4 ounces per person
Asparagus-woody stalks discarded, tips reserved and the remainder sliced. 1/3 cup per person.

Bell Pepper-diced, I chose red & yellow but use what you like. 1/3 cup per person
Mushrooms-diced, here we have Portobello but again, your preference. 1/3 cup per person
Onion-diced, 1/4 cup per person
Garlic-1-2 cloves minced
1 Lemon-Juice & zest
Fresh Basil-chopped for garnish

garlic and onion cooking

Heat a tablespoon of oil over medium heat. Add your onion and garlic, stir and cook for a couple of minutes.
Add the quinoa, give a stir and cook for a minute more.
Add the white wine and stir until the liquid has been absorbed. This won’t take long. 1-2 minutes.

Add your stock to the quinoa, bring to a boil, cover tightly, reduce heat to a simmer and cook about 15 minutes. You will be using a ratio of 2 parts stock to 1 part quinoa.

Quinoa cooking

 

 

 

 

 

Now let`s get started with the veggies and shrimp.

Heat 1 splash of oil in a saute pan over medium heat. Add your prepped veggies and cook for 3-4 minutes. We want them to stay nice and crisp. Remove from heat.

 

 


Another splash of oil to the pan at medium heat. When hot add your shrimp and cook quickly, you don’t want these tough and chewy. Remove from heat and add to the veggies.
Time to put everything together. Add your shrimp & veggies to the cooked quinoa. Squeeze your lemon juice and mix gently. Let’s get this on a plate! Garnish with the chopped basil and some lemon zest.
Serve immediately.

 

 

 

 

 

 

Quinoa Risotto w/Shrimp, Asparagus, Bell Pepper, Mushroom, Lemon & Basil

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Quinoa Risotto w/Shrimp, Asparagus, Bell Pepper, Mushroom, Lemon & Basil

Ingredients

  • Quinoa-1/3 cup per person and rinsed
  • Olive Oil
  • White Wine-1/4-1/2 Cup
  • Chicken Stock- Vegetable stock or water may also be used here
  • Shrimp-shelled and deveined 3-4 ounces per person
  • Asparagus-woody stalks discarded, tips reserved and the remainder sliced. 1/3 cup per person
  • Bell Pepper-diced, I chose red & yellow but use what you like. 1/3 cup per person
  • Mushrooms-diced, here we have Portobello but again, your preference. 1/3 cup per person
  • Onion-diced, 1/4 cup per person
  • Garlic-1-2 cloves minced
  • 1 Lemon-Juice & zest
  • Fresh Basil-chopped for garnish

Instructions

  1. Heat a tablespoon of oil over medium heat. Add your onion and garlic, stir and cook for a couple of minutes
  2. Add the quinoa, give a stir and cook for a minute more
  3. Add the white wine and stir until the liquid has been absorbed. This won't take long. 1-2 minutes
  4. Add your stock to the quinoa, bring to a boil, cover tightly, reduce heat to a simmer and cook about 15 minutes. You will be using a ratio of 2 parts stock to 1 part quinoa
  5. Heat 1 splash of oil in a saute pan over medium heat. Add your prepped veggies and cook for 3-4 minutes. We want them to stay nice and crisp. Remove from heat
  6. Another splash of oil to the pan at medium heat. When hot add your shrimp and cook quickly, you don't want these tough and chewy. Remove from heat and add to the veggies
  7. Add your shrimp & veggies to the cooked quinoa. Squeeze your lemon juice and mix gently
  8. Garnish with the chopped basil and some lemon zest
  9. Serve immediately
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