Shiitake quinoa risotto (vegan)

It ain’t pretty, but for quarantine lunch, I’ll take it.

Straight up: I was bored out of my mind and decided some cookery would help. So opened up the fridge to find some shiitakes that needed to be used. Lacking any arborio rice, I substituted quinoa to make “risotto.”

In other acts of boredom…

Yes, I wore my wedding dress and veil one evening. Hey man, we’re coming up on 23 years and I figure I can wear it again at our silver (it’s too big!)

I have enjoyed coloring and making cookies for the boys. I made potato mini waffles. A turkey ended up on our backyard fence (the cats went nuts). And it snowed 5” on Easter. Life is entertaining when you slow down to watch.

I am actually starting to enjoy the pace and playing cards each night. I miss swimming but I look forward to the pool opener this summer (please please please!)

And we binged Sunderland Til I Die. I am now a soccer fan and can’t wait to go to England to experience a game in person!

Wishing the world health and peace.

Shiitake quinoa risotto (vegan)

• 4 oz shiitake mushrooms (caps only), sliced
• 1 cup quinoa
• 2 cloves garlic, minced
• 1/4 onion, finely diced (or shallot if your cupboard is better stocked than mine)
• 2 tbsp olive oil
• 4 c vegetable stock
• 1/2c white wine
• 2 tbsp vegan butter
• Splash vegan creamer

Sauté shiitake until soft, about 5 minutes. Remove and set aside. Sauté garlic and onion in olive oil for 2 minutes on low. Add quinoa and toast about 1 minute. Add wine. Slowly add broth while stirring about 10 minutes. Add butter, cream and shiitakes. Season with salt and pepper.