ARTICHOKE, ASPARAGUS, AND MUSHROOM QUINOA RISOTTO
Steps:
- 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. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. 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.
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Javan Kiamani
[email protected]This is a great recipe for a healthy and delicious meal. I love the combination of artichokes, asparagus, and mushrooms.
Daniel Roybal
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it!
Abdul.jabbar Pitafi
[email protected]This recipe was a bit too time-consuming for me. I think I'll stick to my regular risotto recipe.
Waseem Ahaad
[email protected]I'm not a big fan of quinoa, but this recipe changed my mind. The quinoa was cooked perfectly and the flavors of the vegetables were amazing.
Sm Bokul
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the bright colors of the artichokes and asparagus.
Jennifer Cunningham
[email protected]I love the creamy texture of this risotto. The artichokes and asparagus add a nice touch of flavor.
Jagdeep Singh
[email protected]I've made this recipe several times now and it's always a favorite. It's a great weeknight meal because it's quick and easy to make.
Jason Vann
[email protected]This recipe was a great way to use up some leftover vegetables. I had some artichokes, asparagus, and mushrooms that were about to go bad, so I decided to try this recipe. It turned out great!
Rachel Cramer
[email protected]I made this for a dinner party and it was a hit! Everyone loved the unique flavor combination and the creamy texture of the quinoa.
Priscilla Dekle
[email protected]Overall, this was a great recipe. It was easy to follow and the end result was delicious. I would definitely recommend it to others.
Zemoshan UGboy
[email protected]This recipe was a bit too bland for my taste. I think it needed more seasoning and a bit of acid, like a squeeze of lemon juice.
Asmim Tabassum
[email protected]This was a delicious and easy-to-make dish. I loved the combination of flavors and textures. The artichokes and mushrooms added a nice savory flavor, while the asparagus added a bit of sweetness. The quinoa was cooked perfectly and absorbed all the f
Obsa Rocheh
[email protected]I tried this recipe last night and it turned out great! The flavors were well-balanced and the quinoa was cooked perfectly. I especially liked the addition of the asparagus, which gave the dish a nice crunch.
Twelve Studio
[email protected]This quinoa risotto was a delightful culinary experience! The combination of artichoke, asparagus, and mushrooms was divine. The quinoa cooked perfectly, resulting in a creamy and flavorful dish that was both hearty and healthy.