The Perfect Date-Night Recipe — Manchego and Mushroom Quinoa Risotto #shorts #recipe #valentinesday

#shorts Manchego and Mushroom Quinoa Risotto! The perfect side dish for a date night, or really — for any night! It’s creamy and delicious, and feels like something you’d be served at a fancy restaurant!
Ingredients:
•5 Cups Vegetable Stock
•2 Tbsps Extra Virgin Olive Oil
•2 Cups Tricolor Quinoa
•6 Tbsps Unsalted Butter
•1 Medium Shallot, Minced
•6 Cloves Garlic, Minced
•1/2 Cup White Wine
•3/4 Cup Heavy Cream
•3/4 tsp Salt
•1/4 tsp Ground Black Pepper
•8 Ounces Chopped Baby Portobellos
•12 Ounces Manchego Cheese

Procedure:
In a large pot, warm 5 cups of vegetable stock on medium heat. Once the stock is hot, lower the heat to low.
In a medium sized pot on medium heat, warm 2 tablespoons of extra virgin olive oil. Add 2 cups of tricolor quinoa and stir constantly using a silicone spatula or a wooden spoon, for 2 or 3 minutes, to lightly toast the quinoa. Then, turn the heat off and place the quinoa in a bowl. Rinse and dry the medium sized pot, and to it, add 6 tablespoons of unsalted butter, and turn the stove on to medium-low. Allow the butter to melt, then add one chopped, medium sized shallot, and cook it for 2 or 3 minutes while stirring, to allow the shallot to sweat. Then, add in 6 minced cloves of garlic, and cook that for about one minute. Then, add your quinoa back into the pot, and stir well. Add in 1/2 cup of white wine and stir well once again. Begin adding in your vegetable stock, about 2 ladle-fulls at a time. Stay with your quinoa and stir continuously until the liquid has fully absorbed, then, once again, add in a couple of ladle-fulls of stock, and stir until absorbed. Lower your heat to a medium simmer setting, if you have it, and if not, then just bring it down to low. Continue to repeat the process of adding in 2 ladle-fulls of stock at a time, and stirring until it is absorbed, until you have used up all of your stock. This process should take about 30 minutes. Then, add 3/4 cup of heavy cream, 3/4 tsp of salt, 1/4 tsp ground black pepper, and 8 ounces of clean, chopped baby portobellos (stems and all). Fold the ingredients in gently, for about 2 or 3 minutes, until they are well incorporated. Then, add in 11 ounces of shredded manchego cheese, and gently fold it in until it is also well incorporated. Turn off your heat, and serve with an extra sprinkle of shredded manchego on top. Savor every bite, and don’t forget to enjoy!

If you haven’t tried your hand at a mano and mushroom quinoa risoto I’m not sure what you’re waiting for it’s absolutely delicious you’ll prepare it the way you do a result of slowly infusing that delicious broth into the quinoa and then of course since we don’t have the

Natural starches from the rice we will add a touch of cream those delicious mushrooms white wine and of course lots of Mano cheese and you’ll end up with a creamy absolutely satisfying and delicious side dish that is so yummy everyone is going to go nuts over it and

Everyone is going to want to know how you made it luckily all you’ll have to do is check the caption for the exact ingredients and the process and I’m telling you you will not be disappointed this is crazy good and it’s easy and super impressive perfect for a date

Night or really for any night