Put olive oil into a large pan and heat over medium heat.
Add the minced shallot and garlic to the pan, mix into the oil with a rubber spatula and cook for 2 minutes.
Add the quinoa to the pan, mix into the garlic and onion, and cook for 1 minute.
Add the milk to the pan, mix, and cook until the milk is absorbed. This should happen pretty quickly, like in a matter of 10-15 seconds.
Then add 1/2 cup of chicken stock to the pan, mix and wait for the liquid to be absorbed by the quinoa. Keep adding 1/2 cup of chicken stock to the pan every time the liquid is absorbed.
After about 1 cup of the chicken stock has been added, put all the spices (salt, pepper, nutmeg, and rosemary) into the pan and mix. Then keep adding the chicken stock 1/2 cup at a time. Use 3 cups of chicken stock.
From start to finish, the quinoa risotto took me 35 minutes. But you’ll know yours is done when it is soft and fluffy and creamy.
In a separate pan, cook the mushrooms until they are browned. This can be done before, during, or after the quinoa risotto is done. I put a splash of olive oil into a large frying pan, and let the mushrooms cook over medium heat until they were browned. This should take 8-10 minutes.
Then, put the mushrooms and cheese or nutritional yeast into the quinoa, mix, and serve.
Serves 4 as a side-dish.