Quinoa risotto
By ChatelaineThis article has not been rated yet.
PREP TIME
15 min
TOTAL TIME
30 min
Serves
4
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.
FILED UNDER: gluten free sides stovetop Vegetarian
