Recipe du Jour - April

Artichoke, Asparagus, and Mushroom Quinoa Risotto

*Gluten-free; vegan if replace chicken broth, butter, and cheese; remove and replace any food you may not tolerate

2 T. butter or butter substitute
4 T. olive oil, divided
12 oz. assorted wild mushrooms, thinly sliced
3 garlic cloves, minced
1 c. chopped onion
2 c. quinoa (about 13 oz.), rinsed
½ c. dry white wine
3 ½ c. (or more) vegetable or chicken broth
1 lb. fresh asparagus, trimmed, cut into 1-inch pieces or 16 oz. cut frozen asparagus, thawed
1 8-oz. package frozen artichoke hearts, thawed
½ c. grated Parmesan or Romano cheese
1 c. shaved Manchego cheese

Melt butter with 1 T. oil in heavy large skillet over medium-high heat. Add mushrooms; sauté until brown and tender, about 7 minutes. Add garlic; sauté 2 minutes. Heat remaining 3 T. oil in heavy large saucepan over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Add quinoa: sauté 2 minutes. Add wine; cook until liquid is almost absorbed, about 2 minutes. Add 3 ½ cups broth; cook 10 minutes. Add asparagus and artichoke hearts; simmer until quinoa and vegetables are tender, stirring often and adding more broth by ¼ cupfuls as needed, about 7 minutes. Add Parmesan cheese and reserved mushrooms. Stir until cheese melts and mushrooms are heated through, about 2 minutes. Season to taste with salt and pepper. Divide risotto among bowls, garnish with shaved Manchego cheese and serve. SERVES: 6