# What You Need:
→ Mushrooms
01 - 14 oz cremini or mixed mushrooms, cleaned and sliced
→ Quinoa
02 - 1 cup quinoa, rinsed
→ Aromatics
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth, kept warm
06 - ½ cup dry white wine
→ Dairy
07 - ¼ cup unsalted butter
08 - ½ cup freshly grated Parmesan cheese
09 - 2 tablespoons heavy cream (optional)
→ Seasonings
10 - 2 tablespoons olive oil
11 - ½ teaspoon sea salt, or to taste
12 - ¼ teaspoon freshly ground black pepper
13 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
14 - 2 tablespoons chopped fresh parsley, for garnish
# How-To Steps:
01 - Heat olive oil and 1 tablespoon butter in a large heavy saucepan over medium heat. Add the onion and cook until translucent, about 2–3 minutes.
02 - Incorporate minced garlic and cook for 1 minute, stirring constantly.
03 - Add mushrooms and thyme leaves. Sauté until mushrooms are browned and moisture evaporates, approximately 6–8 minutes.
04 - Stir in quinoa and cook for 1–2 minutes until coated and slightly toasted.
05 - Pour in white wine and cook, stirring, until mostly absorbed by quinoa.
06 - Add warm vegetable broth one ladleful at a time, stirring frequently. Allow each addition to absorb before adding the next.
07 - Continue cooking and stirring until quinoa is tender and risotto attains a creamy consistency, about 20–25 minutes. Not all broth may be needed.
08 - Stir in remaining butter, Parmesan cheese, and heavy cream if using. Season with sea salt and black pepper to taste.
09 - Remove from heat, cover, and let stand for 2 minutes to meld flavors.
10 - Serve hot, garnished with chopped fresh parsley and additional Parmesan if desired.
