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Recipe Detail Page
Red Mountain Quinoa Risotto
Spring 2007
Utah's Red Mountain is an adventure spa where hiking and biking are the main pastimes in addition to exercise classes and spa treatments. It is located in a magnificent part of the United States where the spectacular Red Rock Canyons take your breath away and National Parks such as Zion are filled with hiking trails and beauty at every stop. This Quinoa Risotto is adapted from Red Mountain. It is served on its own or a half portion as an accompaniment to fish or chicken. The chef, Chad Luentje, says the truffle oil is to give a mouthfull of richness when you eat the risotto.
Serves 8
1 cup (250 mL) chopped onion
2 tsp (10 mL) chopped garlic
1 tbsp (15 mL) olive oil
1 cup (250 mL) arborio rice
½ cup (125 mL) Chardonnay or other white wine
3 to 4 cups (750 mL to 1 L) hot vegetable stock or water
¼ cup (50 mL) each shiitake and oyster mushrooms, slivered
1 cup (250 mL) baby spinach
½ cup (125 mL) red bell pepper, chopped
½ cup (125 mL) edamame beans or peas
1 cup (250 mL) cooked quinoa (combine ¼ cup/50 mL raw quinoa with ½ cup/125 mL water and simmer covered for 15 minutes)
¼ cup (50 mL) grated Parmesan cheese
Salt and freshly ground pepper
2 tsp (10 mL) white truffle oil
1. Sauté onions and garlic in olive oil over medium heat for 2 minutes
or until softened. Add dry rice and continue to sauté for 4 minutes or until the rice is lightly browned.
2. Deglaze the pan with wine and continue cooking until the liquid is evaporated. Add the vegetable stock, 1 cup (250 mL) at a time, stirring often, until the rice is cooked.
3. Add in the remaining vegetables and cooked quinoa, along with another splash of stock. Stir until they are fully incorporated and the spinach is wilted, about 2 minutes. Stir in Parmesan cheese. Season to taste.
4. Serve hot with a small drizzle of white truffle oil.
Serves 8
