Quinoa Risotto

By ngaldi

Ingredients

• 4 cups mushroom or chicken broth
• 2 tablespoons olive oil, divided
• 1 large shallot, chopped finely (about 1/4 cup)
• 2 cloves garlic, minced
• 1 (12-ounce) box white quinoa, rinsed in a strainer under cold water
• 3/4 cup white wine
• 12 ounces shiitake or white mushrooms, diced
• 12 ounces trumpet mushrooms, trimmed
• 1/2 cup grated Parmesan cheese, plus extra for serving

Details

Servings 6
Adapted from danaslatkin.com

Preparation

Step 1

1. In a medium pot, heat the broth over a low flame until simmering. The broth should continue bubbling slowly while you prepare the dish.
2. In another medium pot, heat 1 tablespoon of the olive oil over a medium flame until shimmering. Add the shallot and garlic and sauté until soft and translucent, stirring often to prevent browning.
3. Add the quinoa and cook for a few minutes until the grains are coated in oil and fragrant, about 3 minutes.
4. Pour in the wine and cook, stirring occasionally, until evaporated.
5. Ladle a half cup of hot broth into the quinoa and simmer until the liquid has evaporated, about 3 minutes. Continue the process, adding 1/2 cup broth at a time, until the quinoa is fully cooked and there is no more broth, about 25 minutes.
6. While the quinoa is cooking, heat a half tablespoon of oil in a small sauté pan until nearly smoking and cook the diced mushrooms until browned. Season to taste with salt and pepper, transfer to a bowl, and set aside. Repeat the process using the trumpet mushrooms.
7. Stir the diced mushrooms and Parmesan cheese into the risotto. Spoon into serving bowls and top with the trumpet mushrooms. Serve immediately, with additional Parmesan cheese for sprinkling.
Note: Once cooked, Quinoa Risotto can be cooled and refrigerated. Microwave for a few minutes to reheat.