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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    For general inquires, contact: EmilyBMalone@gmail.com.

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Asparagus and Mushroom Quinoa Risotto

I bought asparagus at the store earlier this week and was determined to do something interesting with it.  I was really wanting risotto, but didn’t have any of what are typically the main ingredients – Arborio rice, cooking wine, and large amounts of cheese.  But you know what?  I made it anyways, and it turns out that you don’t actually need any of those things for a delicious risotto after all. 

Asparagus and Mushroom Quinoa Risotto

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Print this recipe!

Ingredients:  (serves 4)

  • 4 cups vegetable broth
  • 1 small yellow or white onion
  • 1 cup sliced mushrooms
  • 1 tablespoon olive oil
  • 1 cup dry quinoa
  • 2 tablespoons lemon juice
  • 1 bunch asparagus
  • 1 tablespoon Earth Balance (or butter)
  • salt to taste

Instructions:  Start by pouring the vegetable broth into a sauce pan and bringing it up to a light simmer.  Having hot stock or broth is an important step in making risotto!

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Next, dice the onion and mushrooms and sauté in olive oil over medium heat.  This is one instance where you definitely want to use stainless cookware rather than something non-stick.  You want the onions and mushrooms to create some fond and browning on the bottom of the pan.  Color = flavor!

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One the onion and mushroom are browning, add the dry quinoa and stir to coat in the olive oil.  Continue to stir and cook over medium high heat for about 3 minutes – just enough to coat the quinoa and toast it a bit. 

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Add 2 tablespoons of lemon juice to deglaze the bottom of the pan, and then begin adding the hot vegetable stock to the quinoa one ladle at a time. 

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Add stock and stir continuously over medium heat until most liquid is absorbed.  Once absorbed, add another ladle full of stock, and continue to do so for 25-30 minutes total, or until quinoa is cooked and risotto is creamy.

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In between ladles and stirring, cut asparagus into bite sized pieces.  Make sure to trim the woody ends!

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If you are 39 weeks pregnant, 30 minutes of continuous standing and stirring may require a stool to be brought over to the stove. 

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When you only have 3 or 4 ladles left, add the raw asparagus to your mixture and stir to combine and cook.  Continue to cook and stir until almost all liquid is absorbed.  Finish by adding 1 tablespoon Earth Balance for a touch more creaminess, and season to taste with salt.

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It’s hard to believe that something so creamy and rich is actually dairy-free, and a nutritional powerhouse.

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Risotto is one of those dishes that is a little time intensive, but the end result is always so totally worth it.  Best served immediately after cooking!

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Traditional risottos made with rice, wine, and cheese are most definitely delicious as well, but this version proves that you should never let your pantry limit your creativity. 

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Enjoy!

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49 Comments so far
Leave a comment

TeenyLittleSuperChef     at 9:10 am

Bring on the stinky pee! This recipe sounds really tasty. It seems like it would be a good side dish for Thanksgiving. I wonder what adding in a little canned pumpkin would do for the creaminess and flavor. It would definitely give it a fun color!
You and your belly are totally adorable. Can’t wait to see pics of your little guy soon! Hang in there :)

[Reply]

Rachelle     at 9:43 am

The picture of you sitting stirring risotto made me giggle a little bit. I have a very similar picture taken of me when I was making risotto at 8 months pregnant.
So cute. :-)

[Reply]

Cat @Breakfast to Bed     at 9:44 am

when I was oh so preggers I did the same thing for risotto!! Gotta sit! Also, do you think reconstituted chanterelles would work in this recipe?

[Reply]

Tamicka     at 10:26 am

Ummmm can we say YUMMY! I’m making this tomorrow for dinner hands down

[Reply]

Anne P     at 10:27 am

Omg your apron-ed belly is the cutest.

[Reply]

Maryann     at 10:52 am

So cute!

[Reply]

bitt     at 1:00 pm

even though you may not have run a marathon at 40 weeks pregnancy, it still amazes me that you come up with these wonderful meal creations so far along. suffering from my own health issues, i can relate to some of the symptoms pregnant women have and I appreciate your doing what you can even under physical stress. it’s inspiring and also the best thing you can do for your body right now, eat wholesome good food!

[Reply]

Emily Malone Reply:

Thanks Bitt! :)

[Reply]

Alexis @ hummusapien     at 2:45 pm

my unopened boxes of quinoa and mushrooms are gonna love this recipe!

[Reply]

Michelle @ Turning Over a New Leaf     at 6:36 pm

Mmm yum! I’ve made risotto about four times now and I think I’m finally getting the hang of it. Last time I didn’t follow a recipe at all! :)

So far I’ve only made “risotto” with different types of rice and quinoa. I hope to try some other grains as well for some variety. :)

[Reply]

Jena     at 7:57 pm

I made this tonight and it was delicous. Thank you!

[Reply]

Emily Malone Reply:

Awesome! Thanks for letting me know. :)

[Reply]

Stephanie     at 7:29 pm

Great meal. I made this dinner the other evening and my two year old daughter loved it. Thank you!!

[Reply]

Natasha     at 8:44 am

I love this recipe. It’s such a healthful approach to a hearty risotto. Thanks for sharing. I can’t wait to try this in my kitchen!

[Reply]

cristina     at 4:09 pm

Hi Emily, I have been reading your blog for about six months. All your recipes look delicious. I tried the twice baked sweet potatoes a few weeks ago and tonight I made this. They were both amazing. My husband and I looooooved them. Thanks for the great recipes.

[Reply]

Emily Malone Reply:

You are most welcome!

[Reply]

Ashley O. @ The Vegetable Life     at 8:56 am

I just want to say that I made this recipe this weekend and it was heavenly! I will definitely be making this again and again and again! thanks sooooo much!

[Reply]

Danielle Andolina     at 5:04 pm

made this yesterday…with nutritional yeast of course. delicious!! thanks!

[Reply]

Kellie     at 2:35 pm

I am in the process of making this delicious sounding recipe right now… can’t wait to taste it once it’s finished!!

[Reply]

Just Another Rainy Sunday.. | Endless Rhapsody     at 12:18 pm

[…] dinner, I made this Asparagus and Mushroom Quinoa Risotto from Daily Garnish which came out really good… totally recommended.  No pictures because I […]

Angela@veggievinyasa     at 6:50 am

I always make quinoa the same way (with veggies and a dash of soy sauce) so I’m excited to change it up. Thanks for the great suggestion! I love asparagus.

[Reply]

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