recipes

Mushroom Quinoa Risotto

Mushroom Quinoa RisottoIf you're not yet onboard with the recent (and ironically ancient) trend of cooking with quinoa, this guiltlessly decadent recipe is your incentive. Created by cooking instructor, cookbook author, and mother of three Dana Slatkin, it elevates the grain known for its simultaneously soft and crunchy character to gourmet status. The benefits beyond flavor are great: Quinoa is an exceptional source of protein, calcium, iron, and all eight essential amino acids! Tip: Before using quinoa, rinse it once or twice under cold water to remove the slightly bitter residue. Garnish with chives for visual flair.

Serves 4

  • 3 cups mushroom or chicken broth
  • 1 tablespoon plus 2 teaspoons olive oil
  • 2 tablespoons finely chopped shallot
  • 1 teaspoon minced garlic
  • 11/2 cups white quinoa, rinsed
  • 1/2 cup white wine
  • 8 ounces shiitake or white mushrooms, diced
  • salt and freshly ground black pepper
  • 8 ounces trumpet mushrooms, trimmed and sliced
  • 1⁄3 cup grated Parmesan, plus extra shavings for serving

In a medium pot, heat the broth over low heat and simmer while you prepare the rest of the dish.

In another medium pot, heat 1 tablespoon olive oil over medium heat. Add the shallot and garlic and sauté until soft and translucent, stirring often to prevent browning. Add the quinoa and cook for a few minutes, stirring, until the grains are coated in oil and fragrant, about 3 minutes.

Add the wine and cook, stirring occasionally, until evaporated. Ladle 1/2 cup of hot broth into the quinoa, stir, and simmer until the liquid has evaporated, about 3 minutes. Continue the process, adding 1/2 cup broth at a time, until the quinoa is fully cooked and there is no more broth, about 25 minutes.

Meanwhile, heat the remaining two teaspoons oil in a small sauté pan and cook the shiitake mushrooms until browned. Season with salt and pepper, transfer to a bowl, and set aside. Repeat with the trumpet mushrooms.

Stir the shiitake mushrooms and Parmesan into the risotto. Spoon into 4 serving bowls and top with the trumpet mushrooms. Serve immediately, with additional Parmesan cheese for sprinkling.

Per serving: 386 Calories, 11.43g Fat , 47.55g Carbs, 17.95g Protein, 5.39g Fiber, 152 mg Calcium, 4.12mg Iron, 553mg Sodium, 141μg Folate

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The above recipe is taken from Healthy Eating During Pregnancy: 100 Recipes for a Nutritious, Delicious Nine Months by Erika Lenkert with Brooke Alpert. Click here for more.