Rush Hour Recipes brought to you by Whole Foods Co-op
Asparagus, Mushroom, Artichoke Quinoa Risotto
Chris Rubesch, WFC Promotions & Education Coordinator & WFC Owner
2 T Butter
4 T Olive Oil, divided
8 oz assorted Wild Mushrooms, diced
3 cloves Garlic, minced
1 c Onion, chopped
2 c Quinoa (about 13 oz), rinsed
1/2 c White Wine
3 1/2 c Vegetable Broth
1 lb Asparagus, trimmed, cut into 1-inch pieces
1 Artichoke or 1 can Artichoke Hearts
1/2 c Parmesan Cheese, grated
Melt butter with 1 tablespoon of olive oil and sauté mushrooms until brown and tender. Add garlic and sauté until golden. Set aside until later. Heat remaining 3 T oil in heavy large saucepan over medium-high heat. Add onion; sauté until translucent. Add quinoa; sauté 2 minutes. Add wine; cook until liquid is almost absorbed. Add 3 1/2 cups broth; cook 10 minutes. Add asparagus and artichoke hearts; simmer until quinoa and vegetables are tender, stirring often. Add parmesan cheese and previously cooked mushrooms and garlic. Stir until cheese is melted and mushrooms are heated through.
For best flavor and nutrition, Whole Foods Co-op recommends using organic ingredients whenever possible.
The recipe above is for home use only by permission of Whole Foods Co-op.