Brown Rice & Quinoa Risotto with Arrabiata & Shrimp

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

This is kinda outrageously good. I began by trying to just use the brown rice but I got impatient waiting for it to get creamy so I added some cooked quinoa which magically did the trick. This can be used like any risotto & you could add anything your imagination comes up with. I had leftover, frozen arrabiata, so I used that. The shrimp can easily be omitted. Vegan cheese could be used to make the dish vegan.

As an aside – NEVER buy this stuff:

At the risk of sounding like a commercial, I thought I’d save a dollar or two & buy the cheap stuff but that was a mistake. First of all, it foams up like a bubble bath creating a Lucy moment of a bubble lava torrent spilling out of the dishwasher. And – not only were most of the dishes not clean at the end of the cycle – but all clear glass came out looking frosted. Just the worst.

2-1-13 UPDATE – I just noticed thus says “gentle on hands.” Haha! It sucks as a dishwasher detergent because it ISN’T a dishwasher detergent. It if for hand washing. So- nevermind what I just said above.

Anyway – this dish is really yummy & endlessly customizable – so – get creative!

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Brown Rice & Quinoa Risotto with Arrabiata & Shrimp

INGREDIENTS

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

DIRECTIONS

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.

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