Artichoke, Asparagus, And Mushroom Quinoa Risotto Recipe

Name: Artichoke, Asparagus, And Mushroom Quinoa Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 T butter; 4 T olive oil, divided; 12 oz assorted wild mushrooms (such as chanterelles, stemmed shiitakes, oyster, and morels), thinly sliced (about 6 cups); 3 cloves garlic, minced; 1 cup chopped onion; 2 cups quinoa (about 13 oz), rinsed; 1/2 cup white wine; 3 1/2 cups vegetable broth; 1 lb asparagus, trimmed, cut into 1-inch pieces; 1 8oz package frozen artichoke hearts, thawed; 1/2 cup grated parmesan cheese; 1 cup shaved Manchego cheese

Servings: persons

2 T butter
4 T olive oil, divided
12 oz assorted wild mushrooms (such as chanterelles, stemmed shiitakes, oyster, and morels), thinly sliced (about 6 cups)
3 cloves garlic, minced
1 cup chopped onion
2 cups quinoa (about 13 oz), rinsed
1/2 cup white wine
3 1/2 cups vegetable broth
1 lb asparagus, trimmed, cut into 1-inch pieces
1 8oz package frozen artichoke hearts, thawed
1/2 cup grated parmesan cheese
1 cup shaved Manchego cheese

1
MELT BUTTER W/ 1 T OIL IN HEAVY LARGE SKILLET OVER MEDIUM-HIGH HEAT. ADD MUSHROOMS; SAUTE UNTIL BROWN AND TENDER. ADD GARLIC; SAUTE 2 MINUTES.
2
DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
3
Heat remaining 3 T oil in heavy large saucepan over medium-high heat. Add onion; saute until translucent, about 5 minutes. Add quinoa; saute 2 minutes. Add wine; cook until liquid is almost absorbed, about 2 minutes. Add 3 1/2 cups broth; cook 10 minutes. Add asparagus and artichoke hearts; simmer until quinoa and veg are tender, stirring often and adding more broth by 1/4 cupfulls as needed, about 7 minutes. Add parmesan cheese and reserved mushrooms. Stir until cheese is melted and mushrooms are heated through, about 2 minutes. season to taste w/ salt & pepper. Divide risotto amoung bowls, garnish with shaved Manchego and serve.

1491

kcal

Calories

153

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 T butter, 4 T olive oil, divided, 12 oz assorted wild mushrooms (such as chanterelles, stemmed shiitakes, oyster, and morels), thinly sliced (about 6 cups), 3 cloves garlic, minced, and more.

Yes, Artichoke, Asparagus, And Mushroom Quinoa Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke, Asparagus, And Mushroom Quinoa Risotto

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