Quinoa and Butternut Squash Risotto
I normally get nervous when I see risottos which call for grains other than rice. I avoid barley risotto like the plague. But this recipe in The Modern Vegetarian Kitchen by Peter Berley has quinoa and arborio rice, so I figured it was safe to risk it. This dish doesn’t quite taste like a traditional risotto. The quinoa adds a slightly herbaceous note, which melds well with the other flavors. Plus it’s vegan, and more nutritious than traditional risotto.
Ingredients:
- 4 cups water or broth made from squash and leek trimmings
- 2 Tbs. extra virgin olive oil
- 1/2 cup finely chopped leek (white part only) (I used the light green part as well, from 1 leek)
- 2 cups peeled, cubed pumpkin or butternut squash (1/2 inch pieces) (from a 3/4 – 1 pound squash?)
- 1/2 cup arborio rice
- 1/3 cup quinoa
- 2 Tbs. mirin (maybe more? or white wine?)
- 4 sage leaves, finely chopped
- coarse sea salt
- freshly milled black pepper
- 1 Tbs. finely chopped fresh parsley for garnish
- toasted pumpkin seeds for garnish
Instructions:
- In a 2-quart saucepan over high heat, bring the water to a boil. Reduce the heat to maintain a steady simmer.
- In a heavy 3-quart pan over medium heat, warm 1 Tbs. oil, add the leek, and saute for 2 minutes. Add the pumpkin and cook for 2 to 3 more minutes. Add the rice and quinoa and saute, stirring, for 2 minutes, or until the grains are fragrant.
- Add the mirin and sage and cook until dry. Ladle in the water, 1/2 cup at a time, stirring constantly until the liquid has been absorbed before adding each subsequent 1/2 cup of water. Continue stirring until the grains are tender and creamy, 20 to 25 minutes.
- Stir in the remaining 1 Tbs. oil. Add salt and pepper to taste. Serve garnished with parsley and the pumpkin seeds.
Yields 2 main-course servings or 4 appetizer servings.
My Notes:
I’ve made this recipe twice now and I really liked it both times. It’s almost perfect, except it needs way more sage. I added more sage with the mirin (about a Tbs.?), and then add the end rather than garnishing with parsley I sprinkled on lots more chopped fresh sage (maybe about 3 Tbs?). I think it makes more than 2 main-dish servings. Rating: B+
Note October 12, 2009: Last night Derek made a combination of this recipe and the butternut squash risotto recipe from the Complete Italian Vegetarian cookbook. He started with 1 Tbs. olive oil and 2 Tbs. butter, then added ~4 cups 1/2-inch diced squash (about 1 pound 6 ounces I think) and let it cook for about 7 minutes over medium heat, until it looked like it was starting to soften. Then he added about 3/4 cup each of arborio rice and quinoa. When fragrant he added a 1/3-1/2 cup of white wine and ~2 Tbs. chopped fresh sage leaves. He added about 6 cups of salted vegetable stock slowly, stirring frequently. At the end he beat in 1 Tbs. of butter, about 2 ounces of parmigiano-reggiano, and another 1-2 Tbs. of fresh, chopped sage leaves, and seasoned to taste. It was delicious. I think I liked it with the extra quinoa, and without the leeks, even more than the original version. Certainly all the animal fat made it taste very good. I think the absence of leeks gave it a purer squash flavor. Rating: A-. Derek rating: A-/B+. He says it’s very tasty but not quite interesting enough to be A-. I think the the quinoa flavor makes it interesting enough to make it an A-.
Note October 2008: Last night I tried the butternut squash and sage risotto recipe in Jack Bishop’s cookbook. It was tasty but neither the squash nor the sage flavors were very strong, even after I added substantially more sage. I actually prefer the version above with quinoa and leek. They create a deeper flavor profile that I prefer to the standard risotto recipe. Bishop suggests garnishing the risotto with fried sage leaves. I tried to fry some up, but again they didn’t come out right. They were crispy but lost almost all the sage flavor. What am I doing wrong?
Mediocre Chocolate said,
August 13, 2008 at 3:03 am
This sounds excellent. I love that you’ve combined the two grains for the best of both worlds. Will definitely try it.
captious said,
August 13, 2008 at 10:23 am
Well, it was Peter Berley’s idea to combine the two grains, not mine. But I do appreciate the combination.
Quinoa and winter squash potage « The captious vegetarian said,
December 3, 2011 at 11:58 pm
[…] squash and quinoa have a natural affinity for each other. (See also Berley’s recipe for butternut squash and quinoa risotto.) And the soup has a lovely texture—the mashed squash contrasts nicely with the soft quinoa […]