Balsamic Quinoa Mushroom Risotto

Name: Balsamic Quinoa Mushroom Risotto
Cuisine: American
Ingredients: 2 tsp good sweet Balsamic vinegar; 2 tsp butter; 8 oz chopped porcini mushrooms; 1 medium onion; 3-4 gloves garlic chopped fine; 1 small red wine (186 ml); 2 tbsp olive oil; 1 cup quinoa; 2 tsp garlic powder; 1 cup chicken stock; 1/4 cup grated Parmesan Romano cheese; Olive oil and garlic French bread; 4 servings

Steve Hilton @cook_11945944

KENTON, TENNESSEE

This one came one night while trying to think of something do do with quinoa. I saw this with barley and gave it a twist. It’s healthy and delicious.

Steve Hilton @cook_11945944

KENTON, TENNESSEE

This one came one night while trying to think of something do do with quinoa. I saw this with barley and gave it a twist. It’s healthy and delicious.

Saved

Ingredients

2 tspgood sweet Balsamic vinegar
2 tspbutter
8 ozchopped porcini mushrooms
1medium onion
3-4gloves garlic chopped fine
1small red wine (186 ml)
2 tbspolive oil
1 cupquinoa
2 tspgarlic powder
1 cupchicken stock
1/4 cupgrated Parmesan Romano cheese
Olive oil and garlic French bread
4servings

Saved

Steps

1

Cook quinoa until soft, add 1 tsp garlic powder and 1 tsp Balsamic to mixture, let cool. Prep French bread by spritzing olive oil and a dusting of garlic salt
2

Chop onion and mushrooms and sauté in a teaspoon of olive oil until both are sweated. Add butter. Add Chopped garlic and cook down until garlic smells sweet. Add the teaspoon of balsamic and the wine. Add quinoa, stir in and simmer until the alcohol smell leaves.(around 5 minutes)
3

Add chicken stock and simmer until liquid is absorbed. Salt and pepper to taste. Toast the French bread.
4

Put risotto on plate and sprinkle liberally with cheese. Serve with toasted garlic French bread