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Portobello Mushroom Quinoa Risotto

FRE Pairing: Red Blend


Portobello Mushroom Quinoa Risotto


  • 3 (8-oz) pkg sliced baby portobello mushrooms 
  • 3 shallots, coarsely chopped
  • 4 cloves garlic, minced
  • 1 Tbsp fresh thyme leaves
  • ½ tsp kosher salt, divided
  • ½ tsp pepper, divided
  • 2 cups tricolor quinoa
  • ½ cup alcohol-free white wine
  • 2 (32-oz) cartons low-sodium vegetable broth, heated (see Note)
  • 1 cup microgreens (or use baby arugula)


  1. Sauté mushrooms, shallots, garlic, thyme, and ¼ tsp each salt and pepper in 2 Tbsp hot oil in a Dutch oven over medium-high heat 5 to 7 minutes or until mushrooms are browned and tender. Transfer to a bowl; keep warm.
  2. Cook quinoa in 2 Tbsp hot oil in pot 1 minute or until fragrant, stirring occasionally. Add wine and ¼ tsp each salt and pepper; cook until liquid is almost evaporated.
  3. Stir in broth, ½ cup at a time, cooking until liquid is almost evaporated after each addition, stirring constantly.
  4. Remove pot from heat; stir in half of mushroom mixture. Top with remaining mushroom mixture and microgreens.


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