Quinoa and Mushroom Risotto – Superfoods

Quinoa and Mushroom Risotto – Superfoods

INGREDIENTS: 1 cup quinoa, rinsed and cooked 1 tablespoon unsalted butter 1 white or yellow onion, chopped 2 garlic cloves, finely minced 1 8-ounce package sliced crimini (baby bella) mushrooms 6 ounces fresh shiitake mushrooms, stemmed, sliced 3 teaspoons chopped fresh thyme Zest of 1 lemon 1 cup frozen peas, thawed 1 cup dry white wine Grated Parmesan cheese Salt and pepper, to taste INSTRUCTIONS: 1. Cook quinoa. 2. Prep vegetables. 3. In the large pot, sweat the onion in the butter til translucent. 4. Add garlic, turn up heat and saute 1-2 minutes. 5. Add mushrooms, thyme, and lemon zest, cook for 6 minutes. 6. Add peas and wine, cook on high 1-2 minutes (until reduced). 7. Remove a tiny bit of the mushroom mixture to use as garnish. 8. When wine is thick, add quinoa, cook for 1 minute. 9. Fold in parmesan cheese. 10. Season with salt and pepper. 11. Serve garnished with thyme, peas and mushrooms. ABOUT SUPERFOODS: This weekly show spotlights super healthy foods and shows viewers how to incorporate them into their everyday diets. Get the skinny on everything from kale to pomegranates, learn delicious and easy recipes, and pick up tricks on how to add these super foods into the dishes you already love.
Video Rating: 4 / 5

11 thoughts on “Quinoa and Mushroom Risotto – Superfoods”

  1. I just made this and am eating it as I type. It’s pretty good but since I do not eat dairy, I am not getting the full effect. I used sauvignon blanc wine. I think that you could also stop at step 6 and use the sauce to make a nice chicken too. ? Anyways, all in all good recipe. Looking forward to more. Ciao!

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