Quinoa Mushroom And Thyme Risotto | Donna Hay

Ingredients

• 25g unsalted butter
• 1 onion, finely chopped
• ½ cup (125ml) dry white wine
• 1½ cups (300g) white quinoa
• 1½ litres hot vegetable or chicken stock
• ½ cup (40g) finely grated parmesan
• sea salt and cracked black pepper
• 2 tablespoons extra virgin olive oil
• 300g Swiss brown mushrooms, thinly sliced
• 2 cloves garlic, sliced
• 6 sprigs thyme
• ¼ cup (60g) mascarpone