Risotto is a classic Italian rice dish that’s delicious and creamy. It’s normally made of rice, butter, broth, Parmesan cheese, and loaded with the dreaded carbs. So I decided to swap out some of these classic ingredients to make a dish just as delicious, with half the carbs and fat and double the protein. This Mushroom-Spinach Quinoa Risotto is delicious as both a side dish and a filling entree! Try it out!
- 2 cups Sliced Mushrooms (any kind you prefer or even a mix)
- 2 tsp Extra Virgin Olive Oil
- 1 cup Whole Grain Quinoa
- 1/2 of a Large White Onion, chopped
- 2 Cloves of Garlic, minced
- 1 tbsp Coconut Oil, liquid or melted
- 1 3/4 cups Low Sodium Chicken Broth
- 1/2 cup Marsala Wine
- 1 tsp Fresh Parsley, chopped
- 1 cup Fresh Spinach, chopped
- 1 tsp Fresh Thyme, chopped
- 1 tsp Oregano
- 1 tsp Ground Black Pepper
- 1/2 cup Parmesan Cheese, grated
- In a small frying pan, sauté the mushrooms in the 2 tsps of extra virgin olive oil on medium heat until cooked, but still a bit firm.
- In a medium/large sized pot, heat up the 1 tbsp of coconut oil, add the raw quinoa, garlic, and onions on medium heat. Stir around for a couple of minutes until fragrant. Add the chicken broth and raise the temperature to high heat to bring to a boil.
- Once boiling, lower to medium- low heat and stir in the mushroom, spinach, Marsala wine, parsley, thyme, oregano, and pepper. Leave covered on low heat for 15-20 minutes, giving a quick stir every couple of minutes. If all the liquid absorbs before the quinoa is fully cooked (still hard a bit of a crunch to it) and a 1/4 of water and a tbsp more of Marsala wine, stir in and cook for a few more minutes on low heat.
- Once all the liquid is absorbed, remove pot from the heat and stir in the Parmesan cheese until melted in. Salt to taste, and enjoy! Pairs great with my Seared Scallops!