Quinoa Risotto

By OralW

Ingredients

• 1 tablespoon olive oil
• 1/2 yellow onion, diced
• 1 large clove garlic, minced
• 1 cup quinoa, rinsed
• 2 1/4 cups vegetable broth
• 2 cups coarsely chopped fresh arugula
• 1 medium carrot, shredded (if you have a food processor, try the shredder disk)
• 1/2 cup thinly sliced shiitake mushrooms
• 1/2 bunch skinny asparagus, trimmed of the thick ends and sliced into 1-inch pieces
• 1/4 cup grated parmesan cheese (omit if vegan)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Preparation

Step 1

Using a large saucepan, heat 2 teaspoons of the oil over medium heat. Sauté the onion until softened, about 4 minutes. Stir in the quinoa and garlic and cook, stirring, for about a minute. Add the broth and bring to a boil then simmer for about 12 minutes. The grain will be almost tender at this point.

Meanwhile, sauté the mushrooms and asparagus in a non-stick skillet using the remaining teaspoon of oil. Cook until the mushrooms are almost done and the asparagus is crunchy tender. Stir the arugula, carrot, mushrooms, and asparagus into the grain and simmer for another couple minutes. Stir in the cheese (if using) and season to taste with salt and pepper.