# What You Need:
→ Mushrooms
01 - 14 oz cremini or mixed mushrooms, cleaned and sliced
→ Quinoa
02 - 1 cup quinoa, rinsed
→ Aromatics
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth, kept warm
06 - ½ cup dry white wine
→ Dairy
07 - ¼ cup unsalted butter
08 - ½ cup freshly grated Parmesan cheese
09 - 2 tbsp heavy cream (optional)
→ Seasonings
10 - 2 tbsp olive oil
11 - ½ tsp sea salt, or to taste
12 - ¼ tsp freshly ground black pepper
13 - 1 tbsp fresh thyme leaves or 1 tsp dried
14 - 2 tbsp chopped fresh parsley, for garnish
# Directions:
01 - Heat olive oil and 1 tablespoon butter in a large heavy saucepan over medium heat. Add finely chopped onion and sauté for 2 to 3 minutes until translucent.
02 - Add minced garlic and cook while stirring for 1 minute until fragrant.
03 - Add sliced mushrooms and thyme leaves. Sauté for 6 to 8 minutes until mushrooms are browned and moisture evaporates.
04 - Stir in rinsed quinoa and cook for 1 to 2 minutes, coating grains and lightly toasting.
05 - Pour in dry white wine and cook while stirring until mostly absorbed.
06 - Add one ladleful of warm vegetable broth, stirring frequently. Continue adding broth one ladleful at a time, stirring and letting each addition absorb before adding the next.
07 - Cook until quinoa is tender and risotto achieves creamy consistency, about 20 to 25 minutes. Use only as much broth as needed.
08 - Stir in remaining butter, grated Parmesan, and heavy cream if using. Season with sea salt and black pepper to taste.
09 - Remove from heat, cover, and let rest for 2 minutes. Serve warm, garnished with chopped fresh parsley and additional Parmesan if desired.
