I’m always looking for healthy alternatives to my comfort food favorites, so when I came across this recipe for Mushroom and Stilton Quinoa Risotto from The Art of Eating Well, I had to try it. I’ve been enjoying several recipes from this book recently and totally adore the clean cooking philosophy of the book’s authors, Jasmine and Melissa Hemsley. This recipe uses quinoa as the base for the risotto and does not contain any rice. Using quinoa not only makes it more nutritious and protein-packed, but it also has the added bonus of being easier and quicker to make. I found some beautiful chanterelle and chestnut mushrooms from my local farmer’s market that worked perfectly for the dish, in addition to some some strong, high-quality stilton cheese. The cheese added loads of creaminess and flavor, while still keeping the overall dish light and fresh. I can’t wait to experiment with other types of quinoa risottos, the possibilities are endless!