Artichoke, Asparagus & Mushroom Quinoa Risotto
Recipe: #26446
July 08, 2017
Categories: Side Dishes, Cheese, Quinoa, Sunday Dinner Gluten-Free, High Fiber, No Eggs, Vegetarian, Wine, Kosher Dairy, more
"Recipe source: Bon Appetit (July 2008)"
Ingredients
Nutritional
- Serving Size: 1 (458.7 g)
- Calories 488.1
- Total Fat - 22.1 g
- Saturated Fat - 7.5 g
- Cholesterol - 26 mg
- Sodium - 835.3 mg
- Total Carbohydrate - 53.9 g
- Dietary Fiber - 9.2 g
- Sugars - 5.7 g
- Protein - 20.9 g
- Calcium - 332.3 mg
- Iron - 5.3 mg
- Vitamin C - 11.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a large skillet heat butter with 1 tablespoon oil over medium high heat. Stir in mushrooms and saute until brown and tender (5-10 minutes). Stir in garlic and saute another 2 minutes.
Step 2
In a large saucepan oer medium high heat heat the remaining 3 tablespoons of oil. Add the onion and saute until translucent (5 minutes). Stir in quinoa and saute another 2 minutes. Stir in wine and cook until liquid is almost absorbed (2 minutes).
Step 3
Stir in 3 1/2 cups broth and cook for 10 minutes. Stir in asparagus and artichoke hearts and simmer until quinoa and vegetables are tender, stirring often and adding more broth by the 1/4 cupfuls as needed (7-10 minutes). Stir in Parmesan and received mushrooms and stir until cheese melts and mushrooms are heated through (2 minutes). Season to taste.
Step 4
Divide among bowls and garnish with the shaved Manchebo cheese.
Tips
No special items needed.