Tomato-and-Quinoa Risotto

1. 1

   In a food processor, puree the tomatoes and creme fraiche.

2. 2

   Transfer to a mixing bowl and use a wooden spoon to beat in all but 2 tablespoons of the basil.

3. 3

   Reserve the remaining basil for garnish.

4. 4

   Melt the butter in a large saute pan over medium heat and saute the shallot until softened, about 2 minutes.

5. 5

   Add quinoa and salt and cook, stirring, 2 minutes.

6. 6

   Add 1/2 cup of the tomato puree at a time to the pan, stirring until the liquid is absorbed.

7. 7

   Continue adding the puree until 6 cups have been added.

8. 8

   Place the quinoa in a serving dish and drizzle the remaining tomato puree around the edge of the bowl.

9. 9

   Garnish with the remaining basil.

No additional tips available.