Quinoa Risotto

Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear, then set aside.

Heat the olive oil in a large, heavy-bottomed pan over medium heat.

Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the sliced mushrooms and cook, stirring frequently, until they release their liquid and begin to brown, about 5 minutes.

Pour in the rinsed quinoa and stir continuously for 2-3 minutes to lightly toast the grains.

Add the vegetable broth and milk, stirring well to combine all ingredients evenly.

Bring the mixture to a simmer, then reduce the heat to low and cover partially with a lid, leaving it slightly ajar to allow some steam to escape.

Simmer for 15-18 minutes, stirring occasionally and scraping the bottom of the pan, until the quinoa is tender and has absorbed most of the liquid.

Remove from heat and stir in the Parmesan cheese until fully incorporated and the risotto becomes creamy.

Adjust seasoning with salt and pepper to taste, and serve immediately while hot.