Quinoa and Mushroom Risotto

Quinoa and Mushroom Risotto

Vegetarian
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Preparation time
15min
Cooking time
15min
Serving(s)
2

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

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Stuffed squash with quinoa and mushrooms

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Preparation time : 15 minutes and 30 minutes cooking time. Difficulty: 3/5. Vegan (without the Greek yoghurt)