SAGE AND PORTOBELLO RISOTTO
Sage and Portobello Risotto (in 25 min)
feeds 2, can be doubled (or more)!
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!)
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.