Mushroom Quinoa Risotto
Shopper recipe | Submitted by Ikue
Serves: 4
Prep time: 45 minutes
If quinoa is the grain you can cook like you would with rice, why not make risotto with a healthier grain? The key to this is not to cook quinoa with too much liquid, leaving a somewhat "al dente" texture. Adding Parmesan cheese is another key, giving risotto-like flavor.
Ingredients
PreparationIngredients
- 1 cup quinoa Add to list
- 1 tablespoon olive oil Add to list
- 1 cup chopped onion Add to list
- 3 garlic cloves, minced Add to list
- 1 cup vegetable broth Add to list
- 1 cup skim milk Add to list
- 8 ounces mushrooms, sliced Add to list
- 3/4 cup Parmesan cheese Add to list
Preparation
Rinse and drain quinoa three times, using a fine mesh strainer to remove the bitter outer coating.
Heat olive oil in a heavy saucepan or Dutch oven over medium-high heat. Add onion and cook until soft, stirring constantly. Add garlic and quinoa and continue stirring 1 or 2 minutes.
Stir in broth and milk. Bring to a boil, then reduce heat to low and simmer until quinoa is tender, stirring occasionally, approximately 10 to 12 minutes.
Add mushrooms and cook another 3 to 5 minutes, stirring often. Remove from heat. Add cheese and let stand a few minutes, so risotto can thicken.
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