Having a sick puppy is the worst. Will and I boarded our dog Honey while we were in the city last week and she came down with the canine flu/kennel cough that is spreading. She is such a great vacuum cleaner in the kitchen with what seems like an endless appetite, it breaks our hearts to see her walking away from her food bowl without taking more than a couple of bites. We’ve been trying to jazz it up a bit to encourage her to eat more, which has helped some. Our friend recommended trying to change her food to see if it excited her more. She told us that dry dog food might even be better for her. She told us that in the UK these are you best choices, so we decided to try and find them somewhere local to us. She does seem to have perked up a bit. Hopefully, she’ll be on the mend soon. Poor pup!
In other news, I stayed busy in the kitchen over the last few days of my leave developing some new recipes to share! This risotto recipe was a real winner. Who knew that quinoa could make such a creamy, delicious risotto? White wine, mushrooms, butter, and garlic add tons of flavor while peas and spinach add a bit of spring-y green and nutrients to this dish. I can’t wait to remake this dish again and again this spring!Print
You won’t even miss the rice in this protein-packed spring quinoa risotto with parmesan, spinach, and peas.
- 1/2 yellow onion, chopped
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup chopped button mushrooms
- 1 tablespoon olive oil
- 1/2 cup white wine
- 1 1/2 cup quinoa, rinsed well
- 2 cups vegetable broth
- 1/8 teaspoon thyme
- 2 handfuls (~3 cups) fresh spinach
- 1 cup frozen or fresh peas
- 1/2 cup shredded parmesan
- Melt butter in a large saucepan and add onion.
- Saute 3-5 minutes or until translucent.
- Add garlic and mushrooms. Sauté 2-3 minutes or until some of the moisture form the mushrooms is cooked off.
- Add the olive oil and quinoa. Stir and cook another 1-2 minutes to lightly toast the quinoa.
- Add the white wine and cook until evaporated.
- Add broth 1 cup at a time, cooking until broth is evaporated between each cup.
- Add thyme, spinach, and peas. Cook 2 minutes or until spinach wilts.
- Add the parmesan cheese and stir until melted.
- Serve with additional shredded parmesan.
Loosely adapted from this recipe from Kitchen Confidante.
- Serving Size: 1/5 recipe
- Calories: 320
- Sugar: 2 g
- Sodium: 522 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Carbohydrates: 41 g
- Fiber: 5 g
- Protein: 12.5 g
- Cholesterol: 14 mg