Artichoke, Asparagus & Mushroom Quinoa Risotto

6
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"Recipe source: Bon Appetit (July 2008)"

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

Related