I certainly have been enjoying quinoa ever since I came across it a little over a year ago and one of the things that I like most about it is its versatility. By itself quinoa makes for a great side dish and I commonly use it to make quick salads but it also works really well in soups and even in porridge. In the most recent edition of Food and Drink I came across a new way of using quinoa, risotto style, which sounded particularly interesting. I did not really expect the quinoa risotto to get as creamy as the rice version but I figured that you could not go wrong coating quinoa in melted parmigiano reggiano. Keeping it nice and seasonal this risotto includes baby artichoke hearts and it is topped off with a meyer lemon pesto in addition to some shrimp. This dish has a few steps and takes a bit of time to make but it is pretty straight forward and it is well worth the effort! I really enjoyed the way the quinoa worked in risotto form and it was nice and creamy and yet it had a light feeling to it. The meyer lemon pesto added a burst of citrusy freshness that cut through the creaminess of the risotto nicely, cleasing your palate for the next bite. Overall this was a wonderful spring dish!
Baby Artichoke Heart Quinoa Risotto with Shrimp and Meyer Lemon Pesto
(makes 4 servings)Printable Recipe
Ingredients:
1 tablespoon oil
1/2 pound shrimp (shelled and deviened)
1/2 cup white wine
1 batch quinoa risotto (see below)
1 batch meyer lemon pesto (see below)
1 tablespoon oil
1/2 pound shrimp (shelled and deviened)
1/2 cup white wine
1 batch quinoa risotto (see below)
1 batch meyer lemon pesto (see below)
Directions:
1. Heat the oil in a pan.
2. Add the shrimp and saute until cooked, about 2-3 minutes per side and set aside.
3. Add the white wine, deglaze the pan and mix the wine into the risotto.
4. Serve the risotto with shrimp and meyer lemon pesto.
1. Heat the oil in a pan.
2. Add the shrimp and saute until cooked, about 2-3 minutes per side and set aside.
3. Add the white wine, deglaze the pan and mix the wine into the risotto.
4. Serve the risotto with shrimp and meyer lemon pesto.
Baby Artichoke Heart Quinoa Risotto
(makes 2-4 servings)Ingredients:
8 baby artichoke hearts (stems trimmed)
1 tablespoon olive oil
1 onion (diced)
2 cloves garlic (chopped)
1 cup quinoa
1/2 cup white wine
3 cups chicken broth (or vegetable)
1/2 cup parmigiano reggiano (grated)
1 tablespoon butter
salt and pepper to taste
8 baby artichoke hearts (stems trimmed)
1 tablespoon olive oil
1 onion (diced)
2 cloves garlic (chopped)
1 cup quinoa
1/2 cup white wine
3 cups chicken broth (or vegetable)
1/2 cup parmigiano reggiano (grated)
1 tablespoon butter
salt and pepper to taste
Directions:
1. Peel the leaves from the artichokes until you get to the paler tender inner leaves. Cut the top third off and discard and cut the artichoke in half. (Tip coat the artichoke hearts in lemon juice to prevent discolouration.)
2. Heat the oil in a pan.
3. Add the artichoke hearts and saute until tender, about 6-8 minutes.
4. Add the onion and saute until tender, about 5-7 minutes.
5. Add the garlic and saute until fragrant, about 1 minute.
6. Add the quinoa and stir to coat with the oil.
7. Add the wine, deglaze the pan and stir while simmering until it is gone.
8. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the quinoa is tender.
9. Add the parmigiano reggiano and butter and stir to help it melt in.
1. Peel the leaves from the artichokes until you get to the paler tender inner leaves. Cut the top third off and discard and cut the artichoke in half. (Tip coat the artichoke hearts in lemon juice to prevent discolouration.)
2. Heat the oil in a pan.
3. Add the artichoke hearts and saute until tender, about 6-8 minutes.
4. Add the onion and saute until tender, about 5-7 minutes.
5. Add the garlic and saute until fragrant, about 1 minute.
6. Add the quinoa and stir to coat with the oil.
7. Add the wine, deglaze the pan and stir while simmering until it is gone.
8. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the quinoa is tender.
9. Add the parmigiano reggiano and butter and stir to help it melt in.
Meyer Lemon Pesto
(makes 1 cup)Ingredients:
1 meyer lemon (cut into pieces and seeded)
1/2 cup basil (packed)
1 clove garlic
2 tablespoons pine nuts (toasted)
1/4 cup parmigiano reggiano (grated)
3 tablespoons olive oil
salt and pepper to taste
1 meyer lemon (cut into pieces and seeded)
1/2 cup basil (packed)
1 clove garlic
2 tablespoons pine nuts (toasted)
1/4 cup parmigiano reggiano (grated)
3 tablespoons olive oil
salt and pepper to taste
Directions:
Place everything into a food processor and blend.
Place everything into a food processor and blend.
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