Quinoa Risotto

Instructions

1. Prepare the base
   Heat olive oil in a large, deep skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
2. Cook the mushrooms
   Add the sliced mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and begin to brown. Season with a pinch of salt and pepper.
3. Toast the quinoa
   Add the rinsed quinoa to the skillet and stir for 1-2 minutes to toast it slightly. This enhances the nutty flavor of the quinoa.
4. Deglaze and start adding liquid
   Pour in the white wine and stir until mostly absorbed. Begin adding the warm vegetable broth 1/2 cup at a time, stirring frequently. Allow each addition to be mostly absorbed before adding more, similar to traditional risotto technique.
5. Add the vegetables
   When the quinoa is about halfway cooked (after about 10-12 minutes), add the asparagus pieces. Continue adding broth and stirring. Add the peas during the last 5 minutes of cooking.
6. Finish with creaminess
   Once the quinoa is tender and has absorbed most of the liquid (about 18-20 minutes total), stir in the Parmesan cheese (or nutritional yeast for vegan option), lemon juice, and half of the fresh herbs. The texture should be creamy but not soupy.
7. Rest and serve
   Remove from heat, cover, and let rest for 2 minutes. Taste and adjust seasoning with salt and pepper as needed. Serve in warm bowls, garnished with the remaining fresh herbs.