Tomato-and-Quinoa Risotto

Name: Tomato-and-Quinoa Risotto
Ingredients: 3 pounds tomatoes, peeled and seeded; 1 cup creme fraiche (if kosher, 1 cup of unflavored soy milk or chicken broth); 1 cup basil leaves, julienned; 1 tablespoon unsalted butter; 1 medium shallot, minced; 2 cups quinoa, rinsed and drained; 1 teaspoon kosher salt

7 ingredients

9 steps

Ingredients

3 pounds tomatoes, peeled and seeded
1 cup creme fraiche (if kosher, 1 cup of unflavored soy milk or chicken broth)
1 cup basil leaves, julienned
1 tablespoon unsalted butter
1 medium shallot, minced
2 cups quinoa, rinsed and drained
1 teaspoon kosher salt

Directions

1

In a food processor, puree the tomatoes and creme fraiche.
2

Transfer to a mixing bowl and use a wooden spoon to beat in all but 2 tablespoons of the basil.
3

Reserve the remaining basil for garnish.
4

Melt the butter in a large saute pan over medium heat and saute the shallot until softened, about 2 minutes.
5

Add quinoa and salt and cook, stirring, 2 minutes.
6

Add 1/2 cup of the tomato puree at a time to the pan, stirring until the liquid is absorbed.
7

Continue adding the puree until 6 cups have been added.
8

Place the quinoa in a serving dish and drizzle the remaining tomato puree around the edge of the bowl.
9

Garnish with the remaining basil.