Ingredients

• 2 Shallots small, diced
• 2 Garlic Cloves minced
• 1-1/2 cups Mushrooms of your choice chopped into 1/2" slices
• 1 cup Tri-Color Quinoa uncooked
• 2 cups Cashew Milk recipe in notes
• 2 cups Vegetable Broth
• 1 tsp Salt more to taste
• 1 tsp Black Pepper more to taste
• 1/2 cup Nutritional Yeast

Instructions

1. Set Philips Multi Cooker to "Brown/Sauté” for 15 minutes and allow the cooker to preheat until the display shows 8 minutes remaining.
2. Add a bit of olive oil to the hot bowl of the cooker.
3. Add diced shallots and minced garlic to the bowl and sauté until fragrant (about 2-3 minutes); then, add mushrooms - slightly breaking the sliced mushrooms with your fingers as you add them.
4. Add the salt, pepper, and quinoa. Stir to fully incorporate all the ingredients and allow to sauté for another few minutes.
5. Add cashew milk and vegetable broth, then close lid and set Philips Multi-Cooker to “Risotto” setting.
6. When risotto cycle is finished, add 1/2 cup Nutritional Yeast and stir again to fully incorporate.
7. Depending on your desired consistency, you may want to add additional cashew milk or vegetable broth to loosen the risotto.
8. OPTIONAL: Serve with a garnish of kale or radish sprouts, and a little drizzle of olive oil.