Quinoa Greens RisottoQuinoa Greens Risotto
Quinoa Greens Risotto
Quinoa Greens Risotto
Enjoy another delicious recipe featured in Choices' new cookbook, A Local Table, by our Executive Chef, Antonio Cerullo.
Antonio Cerullo
Antonio Cerullo
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Recipe - Choices Market Corporate Store
Quinoa-Greens-Risotto.jpg
Quinoa Greens Risotto
Prep Time15 Minutes
Servings4
Cook Time40 Minutes
Ingredients
extra virgin olive oil
onion
chili flakes
lacinato kale
collard greens
quinoa
vegetable stock
black soy beans
Emmental cheese
fresh parsley
Directions

Note: when making a risotto it is important to continually stir mixture.

 

1. Over medium heat in a large heavy-bottomed soup pot, heat 1 tbsp olive oil then brown onions.

 

2. Add in chili flakes, kale and collard green stems and cook for 15 minutes. Add quinoa, cooking for 5 more minutes. Then mix in collard leaves and cook for 5-8 minutes more.

 

3. Turn heat to medium-low and slowly begin to ladle in half of the hot stock 1/4 cup at a time. After adding each ladle of stock, stir mixture until liquid has been partially absorbed, about 5 minutes per 1/4 cup. When half of the

stock has been added, stir in beans. Continue to ladle in remaining hot stock, 1/4 cup at a time.

 

4. When stock is absorbed and quinoa feels tender but not mushy, turn heat off and add remaining olive oil, shredded cheese, salt and parsley. Stir well and allow to rest 5-10 minutes before serving.

 

Serves 4

15 minutes
Prep Time
40 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
extra virgin olive oil
Earths Choice - Extra Virgin Olive Oil
Earths Choice - Extra Virgin Olive Oil, 500 Millilitre
$20.99$4.20/100ml
onion
Not Available
chili flakes
Not Available
lacinato kale
Kale - Organic Lacinato, Fresh
Kale - Organic Lacinato, Fresh, 1 Each
$3.48
collard greens
Not Available
quinoa
Cabbage - Green, Organic
Cabbage - Green, Organic, 1.4 Kilogram
$7.65 avg/ea$0.55/100g
vegetable stock
Imagine - Organic Vegetable Broth Low Sodium
Imagine - Organic Vegetable Broth Low Sodium, 1 Litre
Special
Extra Savings
$4.00 was $7.99$0.40/100ml
black soy beans
Not Available
Emmental cheese
L'Ancetre - Emmental Swiss Cheese Organic
L'Ancetre - Emmental Swiss Cheese Organic, 200 Gram
$9.79$4.90/100g
fresh parsley
Organic - Parsley - Bunched
Organic - Parsley - Bunched, 1 Each
$3.48

Directions

Note: when making a risotto it is important to continually stir mixture.

 

1. Over medium heat in a large heavy-bottomed soup pot, heat 1 tbsp olive oil then brown onions.

 

2. Add in chili flakes, kale and collard green stems and cook for 15 minutes. Add quinoa, cooking for 5 more minutes. Then mix in collard leaves and cook for 5-8 minutes more.

 

3. Turn heat to medium-low and slowly begin to ladle in half of the hot stock 1/4 cup at a time. After adding each ladle of stock, stir mixture until liquid has been partially absorbed, about 5 minutes per 1/4 cup. When half of the

stock has been added, stir in beans. Continue to ladle in remaining hot stock, 1/4 cup at a time.

 

4. When stock is absorbed and quinoa feels tender but not mushy, turn heat off and add remaining olive oil, shredded cheese, salt and parsley. Stir well and allow to rest 5-10 minutes before serving.

 

Serves 4

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