Mushroom Quinoa Risotto

• 3 cups mushroom broth or 3 cups chicken broth
• 1 tablespoon olive oil
• 2 teaspoons olive oil
• 2 tablespoons shallots, finely chopped
• 1 teaspoon garlic, minced
• 1 12 cups white quinoa, rinsed
• 12 cup white wine
• 8 ounces shiitake mushrooms or 8 ounces white mushrooms, diced
• 8 ounces trumpet mushrooms, trimmed and sliced
• grated parmesan cheese

1. In a medium pot, heat the broth over low heat and simmer while you prepare the rest of the dish.
2. In another medium pot, heat 1 Tbl.
3. olive oil over medium heat.
4. Add the shallot and garlic, and saute until soft and translucent, stirring often to prevent browning.
5. Add the quinoa and cook for a few minutes, stirring, until the grains are coated in oil and fragrant, about 3 minutes.
6. Add the wine and cook, stirring occasionally, until evaporated.
7. Ladle 1/2 cup of hot broth into the quinoa, stir and simmer until the liquid has evaporated, about 3 minutes.
8. Continue the process, adding 1/2 cup broth at a time, until the quinoa is fully cooked and theres no more broth, about 25 minutes.
9. This is your risotto.
10. Meanwhile, heat the remaining 2 teaspoons oil in a small saute pan, add the shiitake mushrooms and cook, until browned.
11. Season with salt and pepper, transfer to a bowl and set aside.
12. Repeat with the trumpet mushrooms.
13. Stir the shiitake mushrooms and Parmesan cheese into the risotto.
14. Spoon into 4 serving bowls and top with the trumpet mushrooms.
15. Serve immediately, with additional Parmesan cheese for sprinkling.
16. Per serving: 386 calories, 11.43 g fat, 47.55 g carbs, 17.95 g protein, 5.39 g fiber, 152 mg calcium, 4.12 mg iron, 553 mg sodium, 141 mcg folate.

mushroom broth, olive oil, olive oil, shallots, garlic, white quinoa, white wine, shiitake mushrooms, mushrooms, parmesan cheese

Taken from www.food.com/recipe/mushroom-quinoa-risotto-523511 (may not work)