Rebel Homemaker by Drew Barrymore & Pilar Valdes

Author:Drew Barrymore & Pilar Valdes [Barrymore, Drew & Valdes, Pilar]
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2021-11-02T00:00:00+00:00

Autumn Hug in a Bowl (Quinoa Risotto with Squash, Herbs, and Seared Mushrooms)

This dish was the first thing Pilar and I made together on the show, and it’s exactly what it sounds like—warm, cozy, and comforting! It is basically a quinoa risotto with a yummy squash puree standing in for the more traditional cream, making it 100 percent vegan.

SERVES 4

1 to 1¼ pounds winter squash (recommend delicata, butternut, or acorn squash)

Kosher salt and freshly ground black pepper

2 tablespoons avocado oil, divided

2¾ cups Homemade Vegetable Stock (see page 54) or water, separated

1 cup white quinoa

4 ounces king trumpet mushrooms (or 2 cups sliced mushrooms of your choice), bases trimmed, cut lengthwise into ¼-inch slices and scored

1 scallion, green and white parts, thinly sliced crosswise

Leaves from 2 sprigs parsley

1 lemon, zested and cut into wedges for serving

Roast the squash. Preheat the oven to 400 degrees. Halve the squash, scoop out the seeds (save for another use), and cut into half-moon slices, ¾ inch thick. Season lightly with salt and pepper and drizzle with 2 teaspoons avocado oil. Roast until tender and golden, 20 to 25 minutes. Allow to cool slightly. Place 1 cup of cooked squash and ¼ cup Homemade Vegetable Stock in a blender and blend until smooth. Season to taste.

Cook the quinoa. Place a medium pot over medium heat. Add the quinoa and toast, stirring frequently, until the quinoa is fragrant and a hue darker, about 2 minutes. Remove the pot from the heat and very slowly pour in the remaining 2¼ cups Homemade Vegetable Stock, being very careful as it will spatter. Season with a pinch of salt and pepper. Return to the heat, adjusting to maintain a brisk simmer, and cook, stirring occasionally, until cooked through, about 18 minutes. It should be looser than regular cooked quinoa, but each seed should still have some shape. Fold in the squash puree. Check the seasoning and adjust as necessary.

Sear the mushrooms. Heat a skillet over medium-high heat. Add 1 tablespoon avocado oil and swirl to coat. Sear the mushrooms on each side until golden brown and just cooked through, 2 to 3 minutes per side. Remove from the heat. Season the mushrooms with salt and pepper.

Serve. Place the warm, creamy quinoa in bowls. Top with remaining squash and seared mushrooms. Garnish with scallion and parsley leaves, lemon zest, and a squeeze of lemon. Drizzle the remaining avocado oil on top and finish with freshly ground black pepper.

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