Vegetarian dish. Peel the shallot and cut into thin slices. Marinate in the vinegar and chill.
Quinoa and Mushroom Risotto
Quinoa and Mushroom Risotto
Vegetarian
Ingrédients
200
g mushrooms (you can choose button, oyster or porcini mushrooms)
4
shallots, finely chopped
100
g white quinoa
300
g vegetable stock (see the instructions on the quinoa pack)
50
g grated parmesan
1
garlic clove
*
Flat-leaf parsley
*
Olive oil
*
Guérande sea salt
*
Freshly ground black pepper
Thinly slice the garlic clove, pour a drizzle of oil in a frying pan and fry the garlic with the mushrooms
Once cooked, season and put to one side
Rinse the quinoa grains twice under cold running water
In a pan, fry the chopped shallots in a drizzle of olive oil
After 1 minute add the quinoa grains and toast until you get a slight toasted smell
Very gradually pour in the stock, stirring regularly – however, it isn’t necessary to keep on stirring
Once the quinoa is cooked, stir in some of the mushrooms and grated parmesan
Place the quinoa in soup bowls, garnish with the rest of the mushrooms, a few thin shavings of parmesan, the flat-leaf parsley and a drizzle of olive oil