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1
In a medium pot, heat the broth over low heat and simmer while you prepare the rest of the dish.
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2
In another medium pot, heat 1 Tbl.
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3
olive oil over medium heat.
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4
Add the shallot and garlic, and saute until soft and translucent, stirring often to prevent browning.
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5
Add the quinoa and cook for a few minutes, stirring, until the grains are coated in oil and fragrant, about 3 minutes.
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6
Add the wine and cook, stirring occasionally, until evaporated.
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7
Ladle 1/2 cup of hot broth into the quinoa, stir and simmer until the liquid has evaporated, about 3 minutes.
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8
Continue the process, adding 1/2 cup broth at a time, until the quinoa is fully cooked and theres no more broth, about 25 minutes.
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9
This is your risotto.
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10
Meanwhile, heat the remaining 2 teaspoons oil in a small saute pan, add the shiitake mushrooms and cook, until browned.
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11
Season with salt and pepper, transfer to a bowl and set aside.
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12
Repeat with the trumpet mushrooms.
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13
Stir the shiitake mushrooms and Parmesan cheese into the risotto.
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14
Spoon into 4 serving bowls and top with the trumpet mushrooms.
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15
Serve immediately, with additional Parmesan cheese for sprinkling.
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16
Per serving: 386 calories, 11.43 g fat, 47.55 g carbs, 17.95 g protein, 5.39 g fiber, 152 mg calcium, 4.12 mg iron, 553 mg sodium, 141 mcg folate.
