Quinoa Risotto with Mushrooms and Thyme

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 189.3
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 31.8 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 3.6 g
  • Protein: 6.9 g

View full nutritional breakdown of Quinoa Risotto with Mushrooms and Thyme calories by ingredient
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Adapted from Bon Appetit, Jan 2010 Adapted from Bon Appetit, Jan 2010
Number of Servings: 6


    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
    1/2 cup dry white wine*
    salt & pepper, to taste
    Grated Parmesan cheese* (optional - not included in nutritional info)


Heat oil in large skillet over medium-high heat. Add onion, mushrooms, garlic, and thyme and sautÚ until onion begins to brown, 5-6 minutes. Add quinoa, stir to coat. Add wine; stir until wine is absorbed, about 2 minutes. Add 2 cups water, bring to a boil, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13-15 minutes.

Season with salt and pepper. Pass cheese separately (if using).

Serving Size:áServes 6 as a side dish

TAGS:  Vegetarian Meals |

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