I love risotto so much and have decided to recreate my mom’s recipe using quinoa instead of rice. It adds a little more protein and fiber to the meal, and the taste is impeccable. I like to make it with sever different kinds of mushrooms, if you can’t find these ones specifically use cremini or baby portobella. To make this vegan friendly, use olive oil instead of butter, and vegan parmesan “cheese”. This mushroom risotto can be enjoyed on its own or served as a side to grilled chicken or salmon.
Mushroom Quinoa “Risotto”
- 1 tbsp grass-fed butter
- 2 tbsp extra virgin olive oil
- 2 cups mushrooms mix – shiitake, portobella, maitake, enokitake
- 1 tbsp thyme
- 2 garlic cloves, minced
- 1 shallots, finely chopped
- 1/2 cup uncooked quinoa
- 1/2 cup dry white wine
- 2 cups organic, low-sodium vegetable broth
- 1/2 cup water
- 1/2 cup parmesan cheese
- sea salt & pepper to taste
- STEP 1. Heat 1 teaspoon butter and 1 tablespoon olive oil in a sauce pan over medium heat. Add the mushrooms and thyme. Sauté until the mushrooms start to brown, about 2-3 minutes. Turn off heat.
- STEP 2. In a separate sauce pan, heat 1 tablespoon of olive oil and 1 teaspoon butter. Add the garlic, shallots, and cook for 2 minutes until they become translucent. Add the quinoa and stir until glossy. Sprinkle with salt and pepper, and add the white wine. Stir, letting the liquid bubble away.
- STEP 3. Start adding the vegetable broth and water slowly, about 1/2 cup at a time, stirring after each addition and adjusting the heat to maintain a gentle bubble. When the broth is nearly evaporated add more and continue to cook and stir frequently until it is well absorbed.
- STEP 4. This will take about 20 to 25 minutes. Make sure the quinoa is tender and not mushy. After it reaches this stage, add in the cooked mushrooms and cheese, along with a little more butter if you like and stir until cheese has melted.
- STEP 5. Serve while it is still hot and enjoy!