You know that morning you step outside the door and meet the first chilly breeze of the season? This morning was THAT morning. The first morning of autumn and I was a bit too exited. To me autumn is the best. It’s change in the air and I could do whatever I want with the new possibilities, the clothes look better and most exiting – the food. When being outside equals 8 degrees and pouring rain, dancing to to songs I’m a bit embarrassed to write out the title of in the kitchen and cooking is just a bit more tempting. I’m so tiered of salads, bbq and ‘easy food’ and all I really want to cook is big bowls of autumnal flavor.
This recipe for a quinoa risotto is a fairly non-fussy one, but it sure brings big flavors. By replacing the traditional risotto rice with quinoa you not only add some extra health, but to me quinoa gives a different texture and a slight nutty flavor. The mushroom season here is in full bloom and everywhere from the farmers market to the regular grocery stores, chanterelles are literarily falling of the shelves. Something I off course couldn’t resist. The combining of the creamy quinoa, the salty parmesan, the amazing chanterelles and the extra pop of pomegranate (I’m obsessed by them right now, can you tell?) is pretty epic. Easy enough for a weeknight, tasty enough for a date-night.
2 portions quinoa
1 tbs + 1 tsp concentrated mushroom/vegetable stock
100 g chanterelles
1 yellow onion
2 tbs creme fraise, heaped
50 g parmesan cheese
2 tbs fresh thyme
Salt + pepper
Quinoa risotto w/ chanterelles and pomegranate
Start by cooking the quinoa according to the package, but instead of adding salt into the water add 1 tbs of concentrated mushroom or vegetable stock. Make sure not to overcook the quinoa.
While the quinoa is cooking, finely chop the onion. Clean and prepare the chanterelles and if they are on the larger side, cut them in half. In a pan on medium-high heat sauté the onion and chanterelles until soft and golden. Add in half of the onion and mushrooms into the quinoa when there is about 5 min of the cooking time left to give flavor to the quinoa.
Once the quinoa is cooked, stir in the creme fraise, 1 tsp of stock (if needed) and parmesan cheese. Finely chop the thyme and add in. Deseed the pomegranate. Plate up and decorate with some more cheese, the rest of the onion/mushrooms and pomegranate seeds.