Ingredients

• 3/4 cup quinoa, rinsed
• 1/4 cup fresh shitake mushrooms, sliced
• 1 1/4 cups vegetable broth
• 1 small onion, diced
• 1/4 cup Parmigiano-Reggiano cheese, grated
• 1 tablespoon butter
• Salt to taste

How to make Quinoa Risotto directions

• 1

  In a skillet, toast the quinoa over medium heat, about 7 to 8 minutes. Remove from pan.

• 2

  Melt the butter in the same skillet. Add the onions and sauté until tender. Slowly add the broth. Stir in the quinoa and bring to a boil. Lower heat to medium-low and simmer, stirring until the quinoa is almost soft, about 10 to 12 minutes.

• 3

  Add mushrooms and cook until tender and most of the liquid is absorbed. Simmer until mixture is thick and creamy.

• 4

  Remove from heat. Season with salt to taste. Garnish with cheese before serving.