QUINOA MUSHROOM RISOTTO

​40MINDURATION30MINCOOK TIME

10MINPREP TIME

4SERVINGS

INGREDIENTS

• 3 tablespoons extra virgin olive oil, such as Colavita, 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

DIRECTIONS

1. Preheat oven to 350℉.

2. 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.

3. Remove from heat and add quinoa, stir well and cover. Transfer to oven and bake 45 minutes.

4. 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.