What’s Gaby Cooking brought inspiration from her South American adventure directly into her home kitchen with Quinoa Risotto with Pan Roasted Mushrooms. Simple enough for dinner tonight!
Ever since coming home from South America I’ve been obsessed with quinoa risotto. We first had it while we were in the Atacama Desert in Northern Chile, and it took every ounce of will power not to order it for every meal after that.
I mean sometimes you have to try other things, right? Now that I’m home, and I’m on my own time and eating schedule, I can eat as much quinoa risotto as humanly possible. Quinoa Risotto with Pan Roasted Mushrooms has become a regular in our house ever since. The mushrooms lend themselves to this perfectly and you feel 100% satisfied when you’re done. It’s the perfect and easy weeknight meal and I know you’re going to love it!
Quinoa Risotto with Pan Roasted Mushrooms
- 8 ounces crimini mushrooms, cleaned and sliced
- 8 ounces baby Portobello mushrooms, cleaned and sliced
- 6 ounces button mushrooms, cleaned and sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 shallots, diced (or 1 medium onion)
- 4 cloves garlic, minced
- 1 cup quinoa
- 1/2 cup dry White Wine
- 2 1/2 cups Chicken Stock
- 1/2 cup Parmesan Cheese
- Kosher salt and freshly cracked black pepper
- In a large skillet over medium high heat, melt the butter. Add the sliced mushrooms and sauté for 7-9 minutes until they are soft. Season with salt and pepper set aside.
- In a large skillet heat the olive oil over medium high heat. Add the shallot and sauté until translucent. Add the garlic and sauté for about 1 minute more. Add the quinoa to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds.
- Next add the white wine and stir the quinoa until the wine is absorbed. Then add the chicken stock and let the quinoa cook until all the liquid has been absorbed.
- Once the quinoa is cooked, add the Parmesan cheese and stir. Add the previously sautéed mushrooms and stir them into the risotto. Remove from heat and season with salt and pepper as well as the fresh thyme leaves as a garnish and serve.