Quinoa Risotto With Mushrooms And Thyme
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Bring 2 cups salted water to boil in medium saucepan
2
Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes
3
Meanwhile, heat oil in large skillet over medium-high heat
4
Add onion and sauté until onion begins to brown, 5 minutes
5
Add garlic; stir 30 seconds
6
Add mushrooms and thyme
7
Sautée; until mushrooms are tender, 6 minutes
8
Add wine; stir until wine is reduced and liquid is syrupy, 2 minutes
9
Mix quinoa into mushroom mixture; season with salt and pepper
10
Pass cheese separately
11
Bring 2 cups salted water to boil in medium saucepan
12
Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes
13
Meanwhile, heat oil in large skillet over medium-high heat
14
Add onion and sauté until onion begins to brown, 5 minutes
15
Add garlic; stir 30 seconds
16
Add mushrooms and thyme
17
Sautée; until mushrooms are tender, 6 minutes
18
Add wine; stir until wine is reduced and liquid is syrupy, 2 minutes
19
Mix quinoa into mushroom mixture; season with salt and pepper
20
Pass cheese separately