Portobello Mushroom Quinoa Risotto

Ingredients

• 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 FRE alcohol-removed Chardonnay or Sauvignon Blanc
• 2 (32-oz) cartons low-sodium vegetable broth, heated
• 1 cup microgreens (or baby arugula)

Directions

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.