My Italian people, please forgive me.

I know what you think, risotto is made with rice and not with barley, quinoa or not even with faro (commonly used in Italy), I know. But we can sometimes, slightly change the original recipe and see how it goes.

I agree that we won’t have the same texture as the real risotto but more nutrients yes, more fibers, yes.

We can add a touch of cream in your spinach in case we want a creamier texture.  I didn’t this time, but trust me, added to the shitake mushrooms, it’s a delish.

 

Spinach and shitake quinoa risotto

serves 4 

Ingredients : 

– 1 cup of quinoa
– 12 cups of water (added progressively during the cooking)
– 1 bunch of spinach
– 1/2 cup of olive oil +,1/2 cup of water
– 8 ounces of shitake mushrooms
– 2 shallots peeled and diced finely
– 2 garlic cloves peeled and crushed
– 1 tbsp of fresh lemon juice
– Cheese like parmesan or even cheddar
– salt and pepper

Method

Bring some water with salt to the boil then add the spinach for around 30 seconds to ‘blanch’ them. Drain and plunge them in a bowwl with ice cubes to stop the heat and keep a beautiful color.
Meanwhile, in a shallow frying pan put the quinoa, with 2 cups of water, the shallots, garlic, salt and pepper. Let it simmer on low heat till it gets dry, then add again one or two cup of water. 

Prehaet the oven at 400°F/200°C.

Squeeze your spinach to take off the excess of water, then put them in a blender with the olive oil and half a cup of water and blend till obtaining a puree. Pour through a fine sieve in case there is still some water. You can keep the water and drink it, it’s full of nutrients.  Set your puree aside while still keeping and eye on your quinoa. 

Cut the mushrooms in medium chunks, place them on a baking tray with parchment paper. Sprinkle with salt and bake them till they are crispy on the edges (around 20min). When ready,  add the lemon juice and toss while they are still hot. 

When the quinoa is ready, add the spinach puree, reheat in the same pan if it’s not warm enough, serve with mushrooms on the top and some cheese grated.