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Spinach Quinoa Risotto
- 2 tablespoons extra virgin olive oil
- 1 medium shallot, chopped
- 2 garlic cloves, chopped
- 1 cup quinoa
- 1 cup white wine
- 2 cups chicken or vegetable broth
- 3 to 4 cups baby spinach
- ¼ cup half and half
- ¼ cup grated Pecorino Romano cheese
- Salt
Heat a saucepan with the olive oil. Add the shallot and garlic, sauté on medium heat for 2 to 3 minutes. Add quinoa and stir for a minute. Add the white wine and stir. Add the broth and bring to a boil. Lower the heat to a simmer and cook for 10 to 12 minutes until the grain is tender. Stir the spinach, half and half and cheese. Check for seasoning and add salt. Serve with fish.