Mushroom And Pea Quinoa Risotto

Directions

1. * Note: Available at natural food stores or possibly in the speciality food section in a supermarket.
2. In a large skillet heat the extra virgin olive oil over moderately-high heat till warm but not smoking and saute/fry the mushrooms, stirring, till golden, about 2 to 3 min. Reduce heat to moderate and add in garlic, stirring, till lightly browned. Stir in the parsley and season to taste with salt and pepper. Remove skillet from heat.
3. In a heavy saucepan heat 1 Tbsp. extra virgin olive oil over moderately-high heat till warm but not smoking and saute/fry the couscous, stirring to coat, about 1 minute. Stir in 1 c. simmering stock and tumeric. Bring to a boil, remove pan from heat and cover. Let stand for 5 min. Uncover and gently fluff the couscous with a fork. Cover and keep hot.
4. In a large bowl combine quinoa with sufficient cool water to cover by several inches. Stir quinoa to rinse and drain in a fine sieve. Rinse quinoa again under running cool water and drain well.
5. In a large heavy pot heat 1 Tbsp. extra virgin olive oil over moderately-high heat and saute/fry scallions till wilted but not browned. Stir in the rinsed quinoa and cook, stirring, till warm about 1 to 2 min. Add in 1 c. of simmering stock, stirring, till absorbed, about 5 min. Add in another c. of simmering stock, stirring, till liquid is almost completely absorbed, about 10 min.
6. Add in the mushrooms, couscous, remaining 1 c. of simmering stock, and peas and cook, stirring till almost all liquid is absorbed. Risotto should be moist and creamy, if it is too dry add in boiling water in 1/4-c. increments till desired texture is achieved. Season with salt and pepper.
7. Serve immediately and garnish with parsley leaves and grated Parmesan.
8. This recipe yields 4 servings.