Quinoa Risotto recipe

In a medium saucepan, heat olive oil (or butter) over medium heat. Add the diced onion and sauté until translucent. Stir in half of the sliced shiitake mushrooms and cook for 2-3 minutes. Pour in the white wine, letting it simmer until slightly reduced. Add the quinoa and water. Cook over medium heat, stirring occasionally, until the quinoa is almost al dente (about 15 minutes). Stir in the lemon zest and juice, allowing the flavors to meld. In a separate skillet, sauté the remaining shiitake mushrooms in olive oil or butter until golden and tender. Season lightly with salt and pepper. Combine the sautéed mushrooms with the quinoa mixture. Stir well and serve hot, garnished with additional lemon zest or fresh herbs if desired.