Mushroom and Pressed Apple Quinoa Risotto

In a saucepan, combine stock and apple juice. Bring to a low boil then reduce heat and maintain at a simmer.

Heat 1 tablespoon of the olive oil in a Dutch oven over medium-high heat. Add the sliced mushrooms, sauteeing until softened. Remove from pan.

Turn heat to medium and add the other tablespoon of oil. Add the quinoa, cooking for 1 to 2 minutes. Add the white wine, stirring constantly until the liquid has cooked off.

Add 1-2 ladles of your warmed stock and juice mixture to the quinoa. Allow to simmer, stirring constantly, until the liquid has evaporated. Repeat this step, adding 1-2 ladles of stock mixture at a time and continuing until all of the liquid has been added. Taste the risotto to make sure that the quinoa is cooked through. If not, you may add more stock, juice, or warm water—just a bit at a time—until the quinoa is cooked.

Stir in cooked mushrooms and Parmesan cheese. Taste for seasoning and add salt and pepper as needed (make sure to taste before seasoning, as using a salty cheese will lessen the need for added salt!).