Autumn Vegetable Quinoa Risotto
Sage has been used as a traditional herbal remedy for centuries. It's high in antioxidants and has many potential health benefits, including oral health, brain function, lowering cholesterol, regulating menopausal symptoms and digestion. This recipe is a delicious, healthier version of risotto highlighting this earthy herb, and the mushrooms provide a plant based option so you can skip the meat and still be satisfied.
For more information about Sage google “Sage uses and benefits”. Enjoy!
Ingredients
- 3 tablespoons of Avocado oil or grass-fed ghee, divided
- 2 ½ cups cubed sweet potatoes
- 1 cup quinoa
- 2 large shallots, thinly minced
- 2 garlic cloves, minced
- 3 large sage leaves, finely chopped
- 4 cups chicken stock or vegetable stock
- 1 ½ cups thinly sliced shiitake mushrooms
- ½ cup chopped walnuts
- ¾ teaspoon salt, divided
- ½ cup coconut cream
- Freshly ground pepper, to taste
- ⅓ cup crumbled goat cheese
Method
1) In a large skillet over medium heat, add 2 tablespoons of avocado oil or ghee. Once melted and the skillet is hot, add sweet potatoes, shaking skillet occasionally until they are crispy and almost cooked through, about 10 minutes
2) While the sweet potatoes are cooking, begin making the quinoa. In a medium pot over medium-high heat, add the remaining 1 tablespoon of avocado oil or ghee, shallots, garlic, and sage and stir regularly until fragrant, about 3 minutes.
3) Add the quinoa to the pot, reduce heat to low, and stir for 5 minutes until toasted. Meanwhile in a separate saucepan, heat the broth of choice. When boiling, turn the quinoa heat to low and cup by cup, add stock, stirring regularly until liquid has been absorbed. Once all the liquid in the quinoa has been absorbed, turn heat to high, add the remaining ½ teaspoon salt and coconut cream, and stir until creamy.
4) Add sliced mushrooms to the skillet of sweet potatoes and continue cooking for 5 more minutes, then add the walnuts and ¼ teaspoon salt. After 5 minutes, remove from heat and set aside.
5) Add the sweet potatoes and mushrooms to the quinoa and stir to combine. Serve in bowls topped with freshly ground pepper, goat cheese, and additional sage leaves to garnish.