Lemon Fennel Quinoarotto

Risotto, Risotto, Risotto, I love you!

So creamy, flavorful, filing, inventive, variety.... Need I go on? 

Risotto is often my go to "lazy chef" dinner, which usually gets the leftovers of whatever veggies I have around, and tonight was no exception.

I had a bunch of fennel and scallions and was trying to figure out how to use them all up; and while I usually create a more hearty risotto I figured this one would be a bit more "spring like" and boy it was! In the corse of my research I found a few people who'd made risotto with quinoa, and conveniently I had more quinoa than I had rice.... So this was an obvious experiment that had to happen.

This dish is going to be one of my go-tos from now on! I've already made it 2x this week. Yum yum yum!

Ingredients:

1/4 cup Quinoa

1/4 bulb sliced Fennel

2 Scallion stalks

1/4 Lemon juice

Salt

Olive oil

Directions:
1. In a small pot sauté scallions + fennel in olive oil (10 minutes)
2. Add 1/4 cup quinoa, a little salt, + 1/4 cup water into pot and turn on high. When it begins to boil place the lid on top and reduce to a simmer. Set your timer for 15 minutes
3. Add water as needed (1/8-1/4 cup), stir, and set timer for 15 minutes.
4. The quinoa should be fully cooked (but if not repeat the water + another 10-15 minutes), add the juice of your lemon + olive oil + salt; stir + serve.

Serving: 1 portion
Tips: If you want it more lemon-y add the lemon juice earlier +/or add some lemon zest

Enjoy

-Nelli

Veggie Risotto

This dish was a concoction made up based on what veggies I had lying around the house. I was in the mood for something warm simple and flavorful, what I got did just that. Another victory for the lazy chef!

Directions

1. In a pot bring bring water + rice to a boil

2. Reduce heat + simmer, Add tomatoes, Set timer for 20 minutes

3. When timer goes off, stir the rice mixture, add 1/4 cup of water, add carrots, celery, spices, + garlic, set timer for 15 minutes.

4. At 15 minutes, stir the mixture, add water + oil as needed, set timer for another 15 minutes

-- rice should not be sticking, if it is add both water + oil

-- the mixture should still have liquid in the pot, not like soup but enough to cover 1/2 of the mixture

5. When the buzzer goes off stir the mixture again, at this time I would add a bit more oil + spices to taste. 

-- If you have parmesan around your house it would make a great addition and it is best added while mixture is still in the pot. For a creamier consistency add a scoop of butter too.

-- I added some of my basil pest

6. Plate, top with chickpeas (for added protein)

Yield: 1 meal

Tips:

Choose a medium sized pot, because although there is not a ton of rice, when you add veggies + stir the mixture often it will be easier.

Risotto is one of my favorite things because, as the lazy chef, its easy uses few dishes and is very flavorful. I only dirtied the pot + my plate, we were able to cut down on dishes since everything was cooked in the same pot.