Mushroom Quinoa Risotto

Shopper recipe | Submitted by Ikue

Serves: 4

Prep time: 45 minutes

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

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.



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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More about: mushrooms, quinoa


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