My Quinoa Mushroom Risotto recipe all came together because I had some mushrooms that were staring at me in the refrigerator. I was feeling a little creative and made this awesome Quinoa Risotto. The Black Truffle Oil really makes this risotto pop with awesome flavors.
Ingredients: 1/2 tbsp butter or oil Instructions: 1. Turn your heat to medium and melt the butter until the foaming subsides then add the mushrooms and cook for about 2 minutes. Add the onions and shallots. In the meantime, while the mushrooms are cooking, I’m going to work on cutting up the parsley. 2. When the mushrooms start to brown its then time to add the quinoa and vegetable broth. Bring it to a boil then turn to medium-low and cover. After the quinoa absorbs all the broth, add the parsley and Parmesan cheese. Stir it well. Serve immediately and top with Parmesan cheese and a drizzle of Black Truffle Oil. What would you add to my Quinoa Mushroom Risotto Recipe? Share Your Favorite Recipes with Us!
5-7 Cremini mushrooms, chopped
1/2 Vidalia onion, minced
1/2 shallot, minced
3 cups vegetable broth
1.5 cup quinoa, rinsed
2 tbsp fresh chopped parsley
1/4 cup grated Parmesan cheese, more for the top
Drizzle of black Truffle oil (optional)
