Italian Style Quinoa Risotto with Mushrooms and Thyme Recipe
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1 cup quinoa, rinsed (if quinoa is pre-rinsed there is no need to re-rinse)
3 cup low sodium chicken broth/stock (divided use)*
1 Tbsp. olive oil
1cup onion, chopped
1 garlic clove, minced
11/2-2 cups of crimini mushrooms, sliced (or white button mushrooms) **
1 tsp. dried thyme and 3 tsp minced fresh thyme
1/2 cup Parmigiano Reggiano cheese, grated
Salt and pepper to taste (optional)
Bring 2 cups broth/stock to boil in a medium saucepan.
Add quinoa, reduce heat to medium, cover and simmer until tender and liquid is absorbed, approximately 13 minutes. Cover and set aside.
Meanwhile, heat oil in large skillet over medium - high heat. Add onion and saut‚ until onions begin to brown, approximately 5 minutes.
Add garlic, stir 30 seconds. Add mushrooms and thyme. Saut‚ about 6 minutes or until mushrooms are tender.
Add approx 1 cup broth /stock* and stir approximately 2 minutes until broth is reduced and liquid is syrupy.
Add cheese and stir to melt. Mix quinoa into mushroom mixture. Season with salt and pepper to taste.
* Try substituting 1 cup white wine for the last cup of broth.
** You may want to use a mixture of crimini and shitake mushrooms
crimini, portabello and baby portabello are the same mushroom.
Sodium: 91 mg
Fat: 7 g
Fiber: 3 g
Saturated Fat: 2 g
Carbohydrates: 22 g
Protein: 5 g
Cholesterol: 8 mg
Recipe provided by Cooper Clinic Nutrition Services