Brown Rice & Quinoa Risotto with Arrabiata & Shrimp


Brown Rice & Quinoa Risotto with Arrabiata & Shrimp


1 lb shrimp - peeled & cleaned

olive oil

4 garlic cloves - minced

1 tsp crushed red pepper

S&P to taste

4 shallots - diced (or a small onion)

6+ cups stock (I used frozen, homemade shrimp stock)

2 cups uncooked brown rice

2+ cups pasta sauce (I used arrabiata)

2 cups cooked quinoa

1+ cups grated parmesan

1 tsp oregano

1 tsp dry basil

1 tsp parsley

fresh parsley

2 tomatoes - diced


Cook your quinoa (in vegetable stock).  Set aside.

Heat 2 TBS olive oil in a frying pan.  Add the minced garlic & the crushed red pepper and after about a minute.  Add the shrimp & cook until just pink.  Undercooking is OK as they will cook further on their own & even more in the warm risotto.  Set aside.

Heat your 6+ cups of stock in a pan & let it simmer.

Heat 2 TBS olive oil in a large stock pot.  Add the shallots (or onion) and the brown rice. Fry the rice for 2-3 minutes.  The rice should become a little aromatic.  Lower heat to medium and add the dry oregano, basil & parsley.  Add one cup of the simmering stock & cook it off, stirring the whole time.  Add another cup of stock & repeat.  At this point - I got restless & added all the remaining stock, brought it to a boil, reduced the heat to low & let it simmer, covered, for 20 minutes.   Check to see if your rice is tender - erring on a tad overcooked rather than under.  If it is still al dente - add more water & steam it until it is cooked.

Add the cooked quinoa & the tomato sauce (arrabiata), the grated Parmesan & the shrimp.  Blend.  Heat it through & serve with fresh diced tomatoes, fresh chopped parsley & more grated Parmesan on top.