Quinoa Risotto
This vegetarian dish is both healthy and comforting.
Ingredients
4 oz. fresh mushrooms (any variety), trimmed and coarsely chopped
1 cup asparagus cut diagonally 1/2 inch
Kosher salt
1 medium clove garlic, finely chopped
Freshly ground black pepper
2 Tbsp. olive oil
2 cups quinoa, preferably white, well rinsed
1/2 cup dry white wine
4 cups low-sodium vegetable or chicken broth; more as needed
1/2 cup finely grated Parmigiano-Reggiano
1 cup baby arugula leaves
1 Tbsp. fresh thyme
Directions
Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, season lightly with salt, and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the garlic, and cook, stirring occasionally, until the garlic is soft, about 1 minute.
Add the quinoa and cook, stirring, until the quinoa dries and begins to "pop" a little, about 2 minutes. Add the wine and cook, stirring, until absorbed, about 30 seconds. Add the broth, cover, turn the heat down to medium low, and cook until the quinoa is tender and the liquid is mothly absorbed, 10 to 15 minutes.
Stir in the cheese. When it is incorporated, add thyme and arugula, season with salt and pepper. When the arugula begins to wilt, serve immediately.
