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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Kwanele aka Mthethwa
[email protected]This risotto is a must-try for any risotto lover.
Kaylee Stafford
[email protected]I would definitely recommend this recipe to anyone who loves risotto.
Keitumetse Moremong
[email protected]This is the best risotto I've ever had. The flavors are perfect and the texture is creamy and delicious.
Idris
[email protected]I made this risotto for a dinner party and everyone loved it. It's a great dish to impress your guests.
Taiwo Akodu
[email protected]This risotto is a little time-consuming to make, but it's worth the effort. The flavors are incredible.
GearBot142
[email protected]I wasn't sure about the combination of artichokes, asparagus, and mushrooms, but it was surprisingly delicious.
Che Maurice Bharath
[email protected]This was my first time making risotto and it turned out great! The instructions were easy to follow and the dish was delicious.
alee sainn
[email protected]This risotto is a great make-ahead meal. You can make it ahead of time and then reheat it when you're ready to serve.
M Farhan
[email protected]I love that this recipe is so versatile. You can add or remove ingredients to suit your taste.
Marion Meiring
[email protected]This recipe is a great way to use up leftover vegetables. I had some leftover artichokes and asparagus and this was the perfect way to use them up.
Tahit Raja
[email protected]I've made this risotto several times now and it's always a crowd-pleaser. It's the perfect dish for a special occasion or a weeknight meal.
Hollylynn Kress
[email protected]This risotto was so easy to make and it turned out so creamy and flavorful. I loved the combination of artichokes, asparagus, and mushrooms.
Ayyan Mughal
[email protected]I was pleasantly surprised by how delicious this dish was. I'm not a big fan of quinoa, but it was cooked perfectly in this recipe and the flavors were amazing.
Mdyounus Khan
[email protected]This artichoke asparagus and mushroom quinoa risotto was a hit with my family! The flavors were incredible and the texture was perfect. I will definitely be making this again.