Quinoa Mushroom Risotto
Servings
4 Servings
Ingredients
- 3 tablespoons extra virgin olive oil plus more for drizzling
- 1 onion diced
- 3 cups assorted sliced mushrooms such as cremini, button and/or shiitake
- 1 teaspoon kosher salt
- 2 teaspoons fresh thyme
- 2 cloves garlic minced
- ½ cup dry white wine
- 3 ½ cups vegetable broth warmed, divided
- 1 ½ cups quinoa
- ¼ cup grated parmesan cheese plus more for garnish (optional)
- Garnish: Thyme
Instructions
- Preheat oven to 350℉.
- In a large heavy bottomed pot, heat evoo over medium high heat. Sauté onions and mushrooms for 5 minutes or until mushrooms begin to brown and liquid is gone. Add salt, thyme and garlic with wine and 2 ½ cups broth. Cover and bring to a boil.
- Remove from heat and add quinoa, stir well and cover. Transfer to oven and bake 45 minutes.
- Remove from oven, add remaining 1 cup broth and Parmesan and other salt to taste. Stir well and serve garnished with thyme and a drizzle of evoo.