Harvest Quinoa Risotto

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SFG DIARY harvest risotto

Dear Diary,

It’s ultimate comfort food time!  … But as always it’s with a healthy twist!   The past couple weeks have been super stressful at work, to the point of complete exhaustion.  And by exhaustion I mean- pulling your hair out, no eating all day and then scarfing down a whole jar of peanut butter with spoonfuls of chocolate chips for dinner- kind of EXHAUSTION.  Yes, I have no shame– when I’m super tired I tend to eat  A LOT of peanut butter and chocolate.  Delicious?  Yes. Healthy and Satisfying?… not so much.

But when you’re tired and unmotivated, it’s easy to eat whatever is around.  To inspire myself to actually cook something for dinner, I decided to call my mama and ask what she was making for dinner.  She’s super creative and always whipping up something great… so when she told me that she was making a cheesy risotto for my dad– I was immediately hooked!

SFG Diary risotto and quinoa

This quinoa risotto is full of protein and rich in fall flavor.  It has everything you could possibly want in a fall comfort-food dish!  And while there’s a lot of ingredients that require some prep, it’s totally worth it.  And from start to finish, this dish takes about 40 minutes.  The perfect amount of time to zen out after a long day… while having a glass of wine of course!  :)

Here’s what you need:

2 cups of chopped butternut squash or pumpkin

1 bundle of chopped asparagus

1 cup of shiitake mushrooms

1 cup of quinoa

1 cup of whole wheat risotto (orzo)

1 shallot

3 cloves of garlic

salt & pepper / olive oil & ghee

1 hand full of parsley

carton of organic vegetable broth

1/4 cup of nutritional yeast (for that cheesy tang and richness)

dash of a dry white wine (don’t forget to enjoy a glass of it too ;))

 

SFG DIARY mushroom risotto

 Here’s what you do:

for this recipe, you’ll be using all your stove burners…  boil water in one pot and then add the chopped asparagus and squash.  Once the vegetables are soft, place in an ice bath to maintain the color (this is called shocking the vegetables– it stops the cooking process right in its tracks!)

While the vegetables cool… 2 other pots should be boiling.  One containing the quinoa (2 cups of water/1 up quinoa) bring to a boil together, and then let it simmer on low heat (covered) for 10 minutes.  In the other pot, bring a carton of vegetable broth to a boil and add about a cup of whole wheat orzo (Italian rice).  Continuously stir until ready (about 15 minutes)– a taste test will let you know when it’s ready!

When the orzo is cooked, add the quinoa and a half cup of nutritional yeast– mix all together…  FINALLY in a separate hot sauce pan add some ghee, olive oil, the shallots and garlic.  Once translucent, add in the mushrooms, and boiled asparagus and squash (or pumpkin).  Let them crust up a bit, add some salt and pepper, and then de-glaze the pan with a little white wine!  Add it all into the quinoa risotto mixture… sprinkle on some parsley, and YOU ARE DONE!  Time to eat!

 Enjoy SFG’s!  And let us know what your favorite comfort food is!

 

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