F is for Fontina Cheese: Quinoa Risotto (Jessica)

Happy Thanksgiving!

Dear readers, this week, I'm thankful that I'm able to eat great food. I'm lucky that I don't have a lactose intolerance, an issue eating wheat, or any other condition preventing me from cooking and baking the recipes that catch my eye (and taste buds!) at this point in my life.

I'm also thankful that you are out there reading these recipes! Our blog wouldn't be nearly as fun without your feedback and loyalty, so thanks. I'll also do a quick shout-out to Jennifer, I'm thankful she's willing to be this blog's other half, it would DEFINITELY not be as fun without her. Thanks for putting up with me :)

Ok, enough of me being sentimental...on to the recipe!

Quinoa Risotto 
Adapted from food.com
Serves 6-7 as a side dish

Ingredients: 

• 1 1/2 cups quinoa
• 1 teaspoon butter
• 1 onion, chopped
• 1 cup chicken broth (or vegetable broth)
• 3/4 cup nonfat milk
• 1 1/2 teaspoons dried sage 
• Spaghetti squash (from 1/2 of the squash, around 1 1/2 cups) 
• 1/4 cup Fontina cheese, shredded
• 1/2 cup Parmesan cheese, shredded

From the Pasadena Cheese Store!

Directions:
1. Place quinoa in strainer and rinse thoroughly, drain.
2. Place quinoa in saute pan and cook over medium heat, stirring often, until darker in color (about 8 minutes). Remove from pan and set aside.

3. Increase heat to medium high. Melt butter and add onion and 2 tablespoons of water.
4. Cook, stirring often, until onion is soft (5 minutes) Add water, 1 tbs at a time if pan seems dry.
5. Add broth, milk, quinoa, and dried sage to pan. Bring to boil, stirring often.

6. Reduce heat and simmer, uncovered, stir occasionally until quinoa is almost tender to bite (10-15 minutes).
7. Add spaghetti squash and continue cooking until mixture thickens and all liquid is absorbed (15-20 minutes, rough estimate).

8. Remove pan from heat and gently stir in fontina cheese.

9. Transfer to a shallow serving dish and top with Parmesan.

10. Serve and eat!

Review: 

I think this recipe would be really good as a side dish. When I say that, I'm channeling mashed potatoes. So what I mean is: not many people eat mashed potatoes as a main course, but they're great on the side. Same with this dish! So yes, it was nice, but to me, a little bland. I think I would add more Fontina if I made it again. Or experiment with other vegetables! Luckily, in the meantime, I'm off to eat more Thanksgiving leftovers :)

 

Enjoy the holiday!

 

-Jessica

PS. Jennifer's G ingredient is....GARLIC