Quinoa Risotto with Mushrooms and Thyme


  • Grated Parmesan cheese
  • 1 cup dry white wine
  • 3 teaspoons chopped fresh thyme, divided
  • 6 ounces fresh shiitake mushrooms, stemmed, sliced
  • 1 8-ounce package sliced crimini (baby bella) mushrooms
  • 1 garlic clove, pressed
  • 1 ½ cups chopped onion
  • + 2 more ingredients
    • 1 tablespoon olive oil
    • 1 cup quinoa, rinsed

1. 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. 2. Meanwhile, heat oil in large skillet over medium-high heat. Add onion and sauté until onion begins to brown, 5 minutes. Add g...

View full recipe at SpringPad


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