Italian Style Quinoa Risotto with Mushrooms and Thyme
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Ingredients
- 1 cup quinoa, rinsed (if quinoa is pre-rinsed there is no need to re-rinse)
- 3 cups low sodium chicken broth/stock, divided
- 1 Tbsp. olive oil
- 1 cup onion, chopped
- 1 garlic clove, minced
- 1 1/2-2 cups of crimini mushrooms, sliced
- 1 tsp. dried thyme
- 3 tsp. fresh thyme, minced
- 1/2 cup Parmigiano Reggiano cheese, grated
- Salt and pepper to taste (optional)
Directions
- Bring 2 cups of 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 saute‚ until onions begin to brown, approximately 5 minutes.
- Add garlic, stir 30 seconds. Add mushrooms and thyme. Saute‚ 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.
Tips: You can 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.
Nutrition Analysis
Calories: 178
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.