Quinoa risotto

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PREP TIME

15 min

TOTAL TIME

30 min

Serves

4

Quinoa risotto

Puffed quinoa


Ingredients

  • 1 cup quinoa
  • 2 tbsp butter
  • 2 100-g pkgs shiitake mushrooms , stems discarded and sliced
  • 1 garlic clove , minced
  • 2 tsp fresh thyme , divided
  • 1/8 tsp salt
  • 1/4 cup white wine
  • 1/4 cup water
  • 1 cup finely grated parmesan
  • 1/2 cup 35% cream

Instructions

  • COOK quinoa following package directions, about 15 min. Transfer to a bowl to cool slightly.
  • MELT butter in a large pot over medium. Add mushrooms, garlic, 1 tsp thyme and salt. Cook until mushrooms are golden, 3 to 4 min. Stir in wine and water. Boil, then reduce heat to medium-low and simmer until saucy, about 3 min.
  • STIR in quinoa, parmesan and cream. Sprinkle with remaining 1 tsp thyme.

Nutrition (per serving)

  • Calories
  • 431,
  • Protein
  • 17 g,
  • Carbohydrates
  • 32 g,
  • Fat
  • 26 g,
  • Fibre
  • 5 g,
  • Sodium
  • 519 mg.