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Creamy Mushroom Quinoa Risotto
This tasty quinoa recipe is super creamy and full of meaty flavor with the mushrooms. It’s a healthier version of risotto that still delivers on big flavors. Perfect as a side dish or even for a meal.
Heat the chicken stock in a pot over medium low heat.
Melt 2 tablespoons of butter in a dutch oven over medium heat.
Slice the mushrooms into 1/4 inch slices.
Add the mushrooms to the melted butter and sauté until the mushroom have become soft. Remove them and set aside.
In the same dutch oven add 2 tablespoons of extra virgin olive oil.
Finely dice 1/4 cup of onion and mince 1 clove of garlic.
Add the onion and cook until they are translucent, add the garlic and continue to cook another minute. give the onion a good pinch of salt and pepper.
Pour in the quinoa and stir around to toast and cover in olive oil. Allow the quinoa to cook several minutes.
Add the white wine, scraping the bottom of the pot to bit up flavor. cook for a few minutes to allow the alcohol to cook out.
Begin to ladle in the hot stock, 1 ladle at a time. Stirring frequently. As the stock is absorbed by the quinoa, continue adding until all of the stock is gone and the quinoa is creamy and cooked.
Add in the freshly grated parmesan cheese. Add back the mushrooms and stir. Give the mushrooms several minutes to reheat.
serve with additional grated parmesan cheese.