Mushroom Quinoa Risotto

Replace rice with quinoa (the grain is pretty trendy right now too!). “This mushroom quinoa risotto is one of my favorite recipes anytime — you don’t have to be pregnant to love it,

• Ready In: 55 mins
• Serves: 4

Ingredients

• 3  cups  mushroom broth or 3  cups chicken broth
• 1  tablespoon olive oil
• 2  teaspoons olive oil
• 2  tablespoons shallots, finely chopped
• 1  teaspoon garlic, minced
• 1 1⁄2 cups  white quinoa, rinsed
• 1⁄2 cup white wine
• 8  ounces shiitake mushrooms or 8  ounces white mushrooms, diced
• 8  ounces  trumpet mushrooms, trimmed and sliced
•  grated parmesan cheese

Directions

1. In a medium pot, heat the broth over low heat and simmer while you prepare the rest of the dish.
2. In another medium pot, heat 1 Tbl. olive oil over medium heat. Add the shallot and garlic, and saute until soft and translucent, stirring often to prevent browning. Add the quinoa and cook for a few minutes, stirring, until the grains are coated in oil and fragrant, about 3 minutes.
3. Add the wine and cook, stirring occasionally, until evaporated. Ladle 1/2 cup of hot broth into the quinoa, stir and simmer until the liquid has evaporated, about 3 minutes. Continue the process, adding 1/2 cup broth at a time, until the quinoa is fully cooked and there’s no more broth, about 25 minutes. This is your risotto.
4. Meanwhile, heat the remaining 2 teaspoons oil in a small saute pan, add the shiitake mushrooms and cook, until browned. Season with salt and pepper, transfer to a bowl and set aside. Repeat with the trumpet mushrooms.
5. Stir the shiitake mushrooms and Parmesan cheese into the risotto. Spoon into 4 serving bowls and top with the trumpet mushrooms. Serve immediately, with additional Parmesan cheese for sprinkling.
6. Per serving: 386 calories, 11.43 g fat, 47.55 g carbs, 17.95 g protein, 5.39 g fiber, 152 mg calcium, 4.12 mg iron, 553 mg sodium, 141 mcg folate.