Truffled Quinoa Risotto with Mushrooms, Asparagus and Goat Cheese

Truffled Quinoa Risotto with Mushrooms, Asparagus and Goat Cheese

INGREDIENTS

  • 1 cup quinoa, rinsed
  • 1 tablespoon olive or coconut oil
  • 1 1/2 cups chopped onion
  • 1 garlic clove, minced
  • 1 cup diced (1/4 inch) asparagus
  • 6 ounces fresh mushrooms, sliced (any kind will do)
  • 3 teaspoons chopped fresh thyme, divided
  • 1 cup dry white wine
  • 1/4 cup Crumbled Goat Cheese
  • 1 Tablespoon Truffle oil

DIRECTIONS

  1. Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add onion and sauté until onion begins to brown, 5 minutes.
  3. Add garlic; stir 30 seconds.
  4. Add mushrooms, Asparagus and thyme. Sautée; until mushrooms are tender, 6 minutes.
  5. Add wine; stir until wine is reduced and liquid has thickened, ~ 2 minutes.
  6. Mix quinoa into mushroom mixture; Add 1 Tablespoon Truffle Oil season with salt and pepper.

Image credit: www.yummly.com