My Obsession with Risotto!

I have to admit my timing for going Gluten Free was poor to say the least!  The North East and many other parts of the country have been dealing with ridiculously cold weather.  Some days I hope my daughter doesn't have school because I don't want to leave the house to have my face torn off by a gust of 0 degree wind.  The only thing I want is to dip a nice piece of soft squishy bread into my big heaping bowl of hot soup!  Although there are lots of Gluten Free options out there and some better than others there is just no replacement for a Fantastic piece of Glutenous BREAD!

While looking for a lentil dish for New Years (I am very superstitious) I came across this Risotto with Leeks, Swiss Chard and Lentil recipe from Martha Stewart.  It was admittedly a pain in the rump to make but sooooo good.  Even my daughter gobbled it up.
http://www.marthastewart.com/355364/french-lentil-and-swiss-chard-risotto

Since going GF I had remembered how rich, creamy and completely satisfying the New Year's Risotto was and have since been obsessed.  I have been obsessed with altering ingredients and finding techniques to make it less time consuming.  I have even found that just plan old risotto is good too! And although I can't find a way to keep from stirring the rice constantly (to get that creamy texture that mesmerized me in the first place) I have found how simply relaxing it can be.....It is a little piece of "me time".  I am not able to do anything but stir the rice and everyone just has to deal with that!

So this is my latest concoction which is not totally originally but hopefully an easy, healthy, satisfying meal the whole family will enjoy.  And yes, Risotto can be a meal.  Add a bean to Aborio Rice and it is a complete protein!  My latest Risotto is made with Quinoa which seems to be the new Super GRAIN!  It is not always popular with my family but this recipe won them over.

Quinoa, Leek and Mushroom Risotto

It is as simple as it sounds.....Ingredients
1 Cup Quinoa
1- 2 Cups of sliced mushrooms (any variety)
2 Medium Leeks
5 Cups of Chicken Stock
1/2 Cup Grated Parmesan Cheese
Olive Oil
Salt to taste

1) Cut ends and stalks of Leeks.  Slice in half lengthwise and slice.
2) Place cut leeks into a bowl of water for about 10 mins.  Pick them out of the water and drain. (this is to remove some of the dirt)
3) Heat Chicken Stock and keep warm
3) Coat the bottom of a sauce pan with Olive Oil and Saute Leeks for 2 mins.
4) Add the sliced mushrooms to the leeks and cook for another 5-10 mins (time depends on size of mushrooms)

* TIP  if your kids are not fans of mushrooms you can chop them pretty fine to hide the texture and speed cooking




5) Add Quinoa and saute for 3 mins.
6) Gradually add the hot chicken stock (1/2 cup at a time) and stir until the liquid from each batch is absorbed.  Continue until you have used all of the chicken stock and the texture of the quinoa is creamy.  Total time about 30 - 40 mins...
7) Add grated parm cheese and salt to tate.
Serve.

I love this dish because my family will actually eat the Quinoa which is so good for you.  It is a protein rich food, loaded with Iron, Fiber and B2 which all kids with Hypotonia need.  I also love it because it is so comforting in the cold winter months.

Enjoy!