Quinoa Risotto with Mushrooms and Thyme

Bon Appétit | January 2010

by The Bon Appétit Test Kitchen

Yield: Makes 4 main-course or 6 side-dish servings
Active Time: 25 minutes
Total Time: 25 minutes
1 cup quinoa, rinsed
1 tablespoon olive oil
1 1/2 cups chopped onion
1 garlic clove, pressed
1 8-ounce package sliced crimini (baby bella) mushrooms
6 ounces fresh shiitake mushrooms, stemmed, sliced
3 teaspoons chopped fresh thyme, divided
1 cup dry white wine
Grated Parmesan cheese

Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.

Meanwhile, heat oil in large skillet over medium-high heat. Add onion and sauté until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and thyme. Saut&eacutee; until mushrooms are tender, 6 minutes. Add wine; stir until wine is reduced and liquid is syrupy, 2 minutes.

Mix quinoa into mushroom mixture; season with salt and pepper. Pass cheese separately.

Per serving: 320.1 kcal calories, 32.1 % calories from fat, 11.4 g fat, 2.3 g saturated fat, 10.0 mg cholesterol, 38.3 g carbohydrates, 13.1 g dietary fiber, 6.2 g total sugars, 25.2 g net carbohydrates, 16.8 g protein
Nutritional analysis provided by Bon Appétit