- 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
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.