Ingredients
2 T butter
4 T olive oil, divided
12 oz assorted wild mushrooms (such as chanterelles, stemmed shiitakes, oyster, and morels), thinly sliced (about 6 cups)
3 cloves garlic, minced
1 cup chopped onion
2 cups quinoa (about 13 oz), rinsed
1/2 cup white wine
3 1/2 cups vegetable broth
1 lb asparagus, trimmed, cut into 1-inch pieces
1 8oz package frozen artichoke hearts, thawed
1/2 cup grated parmesan cheese
1 cup shaved Manchego cheese
Preparation
MELT BUTTER W/ 1 T OIL IN HEAVY LARGE SKILLET OVER MEDIUM-HIGH HEAT. ADD MUSHROOMS; SAUTE UNTIL BROWN AND TENDER. ADD GARLIC; SAUTE 2 MINUTES. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Heat remaining 3 T oil in heavy large saucepan over medium-high heat. Add onion; saute until translucent, about 5 minutes. Add quinoa; saute 2 minutes. Add wine; cook until liquid is almost absorbed, about 2 minutes. Add 3 1/2 cups broth; cook 10 minutes. Add asparagus and artichoke hearts; simmer until quinoa and veg are tender, stirring often and adding more broth by 1/4 cupfulls as needed, about 7 minutes. Add parmesan cheese and reserved mushrooms. Stir until cheese is melted and mushrooms are heated through, about 2 minutes. season to taste w/ salt & pepper. Divide risotto amoung bowls, garnish with shaved Manchego and serve.
