Red Rock Radio is the Northland's premier family of radio stations. Located in the historic Canal Park of Duluth's downtown, Red Rock Radio Corporation is proud to promote the best in the most popular music genres and feed it over the airwaves to the surrounding areas.

Contact: KQDS
501 Lake Avenue South - Suite 200
Duluth, MN 55802
Office: 218-728-9500
Studio: 724-7625 / 877-724-9595

Rush Hour Recipes 4-4-11

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.