Quinoa Risotto with Mushrooms and Thyme |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 cup quinoa, rinsed |
1 tablespoon olive oil |
1 1/2 cups chopped onion |
1 garlic clove, pressed |
1 8-ounce package sliced crimini (baby bella) mushrooms |
6 ounces fresh shiitake mushrooms, stemmed, sliced |
3 teaspoons chopped fresh thyme, divided |
1 cup dry white wine |
grated parmesan cheese |
Directions:
1. Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.
2. Meanwhile, heat oil in large skillet over medium-high heat. Add onion and sauté until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and thyme. Sautée; until mushrooms are tender, 6 minutes. Add wine; stir until wine is reduced and liquid is syrupy, 2 minutes.
3. Mix quinoa into mushroom mixture; season with salt and pepper. Pass cheese separately.
4. Per serving: 320.1 kcal calories, 32.1 % calories from fat, 11.4 g fat, 2.3 g saturated fat, 10.0 mg cholesterol, 38.3 g carbohydrates, 13.1 g dietary fiber, 6.2 g total sugars, 25.2 g net carbohydrates, 16.8 g protein Nutritional analysis provided by Bon Appétit
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