SAGE AND PORTOBELLO RISOTTO

April 14, 2018

Sage and Portobello Risotto (in 25 min)

feeds 2, can be doubled (or more)!

 

Shopping List:

1 package ‘Seeds of Change’ quinoa & brown rice with garlic

 

8-10 baby portobellos, sliced

 

1 onion, chopped

 

2 cloves garlic, crushed

 

1 sweet red pepper, chopped

 

2-3 leaves of fresh sage, finely chopped

 

1 cup chopped spinach

 

1/4 cup chicken broth (sub veg. broth for vegetarian)

 

1/4 cup heavy cream

 

3/4 cup grated parmesan cheese

 

olive oil/salt/pepper as needed

 

(optional: season (with salt, pepper, and garlic) and grill two skinless chicken breasts, slice & place on top of each serving!)

 

 

Instructions

Lightly coat a skillet with olive oil, turn to medium-high heat, and add mushrooms, onion, and sweet red pepper. 

 

Cook and stir occasionally until onions and peppers are softened, 10-15 min. 

 

If more oil is needed, add 1/2 tbsp. at at time, stirring after each addition. 

Add garlic, spinach, and sage. Stir and cook an additional 5 minutes.

 

Add uncooked contents of quinoa package, 1/4 cup chicken broth, 1/4 cup cream, parmesan cheese, and salt and pepper to taste. 

Stir and let cook for 5-10min. 

 

Plate & dig in!

 

For a: thicker based risotto, add more cream in small increments/thinner based risotto, add more chicken broth in small increments, and let cook until desired thickness is achieved.

 

 

-d

 

 

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