Artichoke, Asparagus, And Mushroom Quinoa Risotto


2 t Butter
4 t Olive oil, divided
12 oz Assorted wild mushrooms (such as chanterelles, stemmed shiitakes, oyster, and morels), thinly sliced (about 6 cups)
3 cloves Garlic, minced
1 cup Chopped onion
2 cups Quinoa (about 13 oz), rinsed
1/2 cup White wine
3 1/2 cups Vegetable broth
1 lb Asparagus, trimmed, cut into 1-inch pieces
1 8oz Package frozen artichoke hearts, thawed
1/2 cup Grated parmesan cheese
1 cup Shaved Manchego cheese


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