Quinoa Risotto with Portabella Mushrooms

I really need to stop sabotaging perfectly healthy food with things like cream and cheese and chicken stock.  Next time I promise i'll do normal vegan quinoa.  For an even heartier dish add chicken sausage.

Quinoa Risotto with Portabella Mushrooms

4 tbsp olive oil
2 portabella mushrooms, cleaned & sliced thin
3 cups quinoa
4 cups chicken broth
2 cups water
1/3 cup white wine
1/3 cup heavy cream
1 shallot diced
1 tsp minced garlic
1 tsp thyme
1/4 cup shredded parmesan cheese

Saute mushrooms, garlic and shallots until browned.  Add quinoa and stir about 3 minutes until lightly toasted.

Bring broth and water to a simmer over medium heat.  Transfer liquid 1/2 cup at a time to quinoa mixture.  Allow quinoa to fully absorb liquid before adding more.

Continue adding liquid for about 20 minutes until quinoa is tender and fluffy.  Stir in cheese and cream.  Cover and let stand for about 2 minutes on low heat.

enjoy!

xx

dani