Vegan Mushroom Risotto

This is a great recipe it can go either vegan or vegetarian just so you’re aware. This is a great comfort recipe especially for those of you who love Italian food.
Mushrooms are great source of vitamin D for vegans and vegetarians, quinoa, a good source of Omega’s.
This is a pretty quick recipe and can generally be done in one dish.
2 cups sliced white mushrooms

1 large onion
4 cloves garlic
1.5 cups cooked quinoa
2.5 to 3 cups veggie broth

1 tablespoon (heaping) whole-wheat flour

1 tablespoon fresh thyme

1 tablespoon balsamic vinegar

1.5 tablespoons coconut oil

Half teaspoon sea salt

Cracked pepper to taste

Optional: Parmesan Reggiano cheese

Cook quinoa in a large saucepan. 2 cups of vegetable broth to 1 cup quinoa.

Sauté onion in heated oil for two minutes until it softens, then add mushrooms and stir occasionally for five minutes until browned.

Add garlic thyme and flour two mixture, stirring constantly for one minute.

I cooked quinoa, balsamic vinegar and veggie broth making sure to use the veggie broth to enhance creaminess of the dish. Add more broth to your liking.
You may stop here, plate and top with fresh cracked pepper or, stir in some grated Parmesan cheese and blend well on the stovetop. 
Following this, plate, sprinkle with more fresh grated Parmesan and top with fresh cracked pepper.
Recipe adapted from Rosemary Supervielle.

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