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Quinoa Risotto with Artichoke Hearts

quinoa risotto

Looking for something other than Sunday’s leftovers to have for Monday night’s dinner? This recipe will do the trick – it’s easy to throw together, but it sure won’t taste like you just did. The complexity of flavours in this dish is perfectly delightful to the palette, especially when paired with a glass of Pinot Grigio.  Yep, you can kiss that Manic Monday goodbye as it turns into one relaxing evening…light the candles, put on the Coltrane, set the table just because and enjoy this heart warming, fully satisfying meal.

Buon Appetito!

Quinoa Risotto with Artichoke Hearts

3 tablespoons olive oil
1 clove of garlic
1/2 red onion, chopped finely
1 cup chopped mushrooms
3 cooked bacon strips, chopped
2 cups quinoa
oregano & thyme, to taste
1 can of artichoke hearts, drained (not pickled/sugared)
Sea salt and fresh pepper
2 cups of vegetable broth

Place olive oil, garlic, mushrooms & onions into a large pot over medium heat. Brown the ingredients.
Add 2 cups of water, bring to a boil & stir in quinoa. Reduce to medium heat. Let sit for 5 minutes,
stir and watch the quinoa thicken. Begin to add in your 2 cups of vegetable broth in increments, again, watching for the quinoa to thicken. About 15-20 minutes of stirring, letting sit and stirring…keep an eye on things. When it reaches the consistency that you like (that may be before you have used up all the broth), reduce to low heat, add in herbs, salt & pepper, bacon pieces, and artichoke hearts. Serve right away! Makes about 4 servings.

Emily Smith
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