INGREDIENTS
2 1/2 c mushrooms
2 t bsp butter
1/4 c cream
6 chicken thighs
1 large chopped onion
1 cup of grated Parmesan
1 chopped red pepper
1/2 cup white wine
1 large chopped onion
2 tbsp cut fresh parsley
3 minced garlic cloves
1 package of Teff Quinoa blend
1 Tbsp. Of olive oil
1- 10 oz can of tomato sauce

DIRECTIONS
1. In a large pot heat oil add chicken and cook through until cooked. Remove chicken from pot.
2. Using the same pot, add butter and saute peppers,onions, garlic, and mushrooms in butter and leftover oil mixture until translucent. Add the teff and quinoa blend and cook and stir for two minutes.
3. Add the wine, salt and pepper to the blend and stir frequently until the wine has been absorbed into the mix
4. Add 2 cup of water and stir frequently until absorbed. The Teff and broth should bubble gently.
5. Continue to cook the risotto mix add minced garlic and tomato sauce, cooked chicken pieces that have been cubed
6. Cook Teff Quinoa blend until tender which should take about 20-minutes.
7. Continue to stir the mixture through and add more water to get to your favoured consistency.
8. Add 1/2 cup of grated Parmesan cheese, the parsley and the cream and stir through.
9. Remove from heat when the risotto mix is a thick creamy consistency.
10. Serve immediately. The remaining Parmesan can be added to each serve if requested.