Quinoa Risotto with Portobello Mushrooms & Roasted Pepper Caviar

A healthier version of the classic risotto made with rice.  This quinoa risotto (or should I say quisotto) with portobello mushroom and bell pepper caviar is going to rock your world!

– INGREDIENTS –

1 big Portobello mushroom head cut in mini cubes

1 roasted red pepper cut in mini cubes

2 fresh garlic cloves crushed

1 cup of cooked Quinoa

1 small branch of fresh rosemary chopped in small pieces (only the needles)

1 small zucchini cut in mini cubes

1 small shallot chopped in mini cubes

1 tablespoon + 1 teaspoon of extra virgin olive oil

1 tablespoon of corn starch

1/2 cup of chicken or vegetable stock **

1 tablespoon of Italian breadcrumbs

1/2 teaspoon of paprika

1 teaspoon of grated Parmesan cheese

Salt and pepper to taste

pine nuts for decoration

1- Start heating a non stick pan on the oven top and drop the tablespoon of olive oil, chopped shallot and crushed garlic.  Let it cook for 5 minutes, just the time for the shallot to change color a little bit without burning too much.

2- Add the chopped rosemary, mushrooms and zucchini.  Let it cook and stir once in a while for 7 to 10 minutes till the mushrooms are looking softer and the juices are coming out.

3- In a glass, mix the stock with the 1 tablespoon of corn starch.  Mix well so there is no clumps of starch in the liquid before poring it in the pan with the cooked Quinoa, Paprika, Italian breadcrumbs and Parmesan cheese.  Keep stirring for all the flavor to mix, the texture should be changing as you stir.  Remove from heat and cover when the mixture get sticky. Add a pinch of salt and pepper to taste.

4- For the roasted red pepper caviar, if you are using store bought picked roasted peppers I would strongly suggest you let your pepper soak in water for 5-6 minutes before cutting it in mini cubes to remove as much the vinegar taste as possible.  You can also roast your own pepper in advance if you have the time.  Once you have your pepper in front of you, cut it in mini cubes (as small as possible) add a teaspoon of olive oil and salt and pepper to taste.

5- For the presentation I used a medium stacking ring, added the caviar on the top and finished the decoration with some pine nuts.

** I personally prefer the taste of the chicken stock but if you would like to make a vegetarian version, use vegetable stock instead.