We had a great dinner last night – Quinoa Risotto with Mushrooms. For weeks, I had been looking at the recipe I spotted on Pinterest, and am glad the stars aligned and was inspired to make it. I admit I was a little hesitant how the experiment would turn out, as I have become quite accustomed to the flavor of quinoa cooked in water (as opposed to vegetable or chicken broth). The recipe calls for cooking the quinoa with a few sprigs of thyme and a bay leaf – which added this wonderful flavor to complement the savory mushroom mixture of onion and three types of mushrooms (cremini, shitake, and oyster). The fresh parsley garnish, at the end, added to the overall earthy flavors. Scott tried his with a little Parmesan cheese mixed in, and we both agreed, it tastes better with out. From start to finish, the dish took about an hour to prep and cook – for us the perfect amount of time to wind down after the weekend and gear up for a new week. I will definitely be making this again!
- I halved the amount of quinoa (1/2 cup) and used 3/4 cup no-chicken broth plus about a tablespoon more (to keep it moist, per the recipe). “No-chicken broth” is equivalent to vegetable broth with no tomatoes in ingredients. I buy mine at Whole Foods.
- For cooking oil, I used olive oil. To toast the quinoa, I used 1 tsp. of olive oil. To make the mushroom mixture, I used 1 tbsp. olive oil
- The recipe calls for 1 cup of each type of mushroom. I used a heaping cup for all three.
- I used one of our favorite white wines – The Girls in the Vineyard Sauvignon Blanc – we get it from the market at Farmshop
- The recipe says it can serve from 1 -4. With my modifications, it makes about 3 decent-size entree portions.
- This recipe is also dairy-free and gluten-free.