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Quinoa Risotto with Mushrooms and Thyme Recipe

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This recipe for Quinoa Risotto with Mushrooms and Thyme is from The Sekera Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup quinoa, rinsed
1 tablespoon olive oil
1 1/2 cups chopped onion
1 garlic clove, pressed
1 8-ounce package sliced crimini (baby bella) mushrooms
6 ounces fresh shiitake mushrooms, stemmed, sliced
3 teaspoons chopped fresh thyme, divided
1 cup dry white wine
Grated Parmesan cheese
Directions:
Directions:
Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.

Meanwhile, heat oil in large skillet over medium-high heat. Add onion and sauté until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and thyme. Sautée; until mushrooms are tender, 6 minutes. Add wine; stir until wine is reduced and liquid is syrupy, 2 minutes.

Mix quinoa into mushroom mixture; season with salt and pepper. Pass cheese separately.


Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 mins

 

 

 

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