Quinoa Mushroom Risotto

It's like risotto but with quinoa instead! Helene I. FunnySpoon.com Prep Time: 5 min Cook Time: 25 min Servings: 4 Reviews (0)

Ingredients

We recommend using the following branded ingredients for this recipe:

baby portabella mushroom(s)

Kraft Parmesan Cheese

McCormick Thyme

Spice World Minced Garlic

Swanson Chicken Broth (14 oz.)

1 cup quinoa 1 onion(s) 1 lb. baby portabella mushroom(s) 1 tbsp. Bertolli Olive Oil Kraft Parmesan Cheese 1 tsp. McCormick Thyme 1 tsp. Spice World Minced Garlic 1 cup Swanson Chicken Broth (14 oz.)

Preparation

1. Boil 2 cups salted water. Add rinsed quinoa and reduce heat to medium-low, cover, and simmer until water is absorbed (about 13 minutes).


2. Heat oil in skillet on medium-high. Add chopped onion and saute for about 5 minutes. Add garlic, sliced mushrooms, and thyme and saute another 5 minutes. Add broth and stir about 2 minutes.


3. Add quinoa and season with salt and pepper to taste. Top with Parmesan cheese before serving.

Cook's Notes

You can substitute dry white wine for the chicken broth for a different flavor.

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